Chest­nut and Parsnip Dip

The People's Friend Special - - NATURE -

Prep Time: 5 mins Cook­ing Time: 35 mins Skill level: easy

Serves: 8–10

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.

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