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Recipe
Parsley-Walnut Dip with fried salsify
Preparation:
Wash the parsley, pull the leaves off the stalks and spin dry in the spinner in the multi
chopper.
Insert the blade and then add and chop the parsley leaves and walnuts.
Take out half of the chopped leaves and walnuts, insert the mixer and blend the rest with
150 g cream cheese, salt and pepper until the mixture acquires a creamy consistency. Take
the cream cheese out of the multi chopper and mix the remaining dip ingredients.
Peel the salsify, cut it into pieces and blanche it.
Heat the butter lard in a pan, fry the salsify. Add ginger and honey. Caramelise somewhat
and season with salt and pepper to taste.
Serve the salsify with the dip. Sautéed potatoes are a good accompaniment.
To serve 4:
1 bunch of parsley
100 g of walnuts
200 g of cream cheese
1 kg of salsify
1 tsp of ginger, freshly grated
1 tsp of honey
butter lard for frying
salt, pepper
13
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