Chestnut and Parsnip Dip
Prep Time: 5 mins Cooking Time: 35 mins Skill level: easy
300 g (10 oz) parsnips, peeled and cut into small chunks
2 tbs olive oil
300 g (10 oz) celeriac, peeled and cut into small chunks
180 g pack cooked chestnuts 1 clove garlic, peeled and crushed 200-250 ml (7-9 fl oz) vegetable stock
2 bay leaves
½ tsp celery salt
Freshly ground black pepper, to taste
4 heads red chicory, leaves separated
Smoked paprika (optional)
1 Add parsnips to oil in a large lidded saucepan. Fry over a medium heat for 3 minutes. Add the celeriac, chestnuts and garlic and cook for 3 minutes, stirring occasionally.
2 Pour in just enough stock to cover the vegetables and add the bay leaves. Cover and cook on a low heat for about 25 minutes until all the vegetables are tender. 3 Remove the bay leaves and use a handheld stick blender to purée the mixture. Season with celery salt and black pepper. 4 Arrange the chicory leaves on a serving dish, spoon a teaspoon of dip on to each and dust with smoked paprika, if you like.