Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
Ingredients- 250 g bell pepper (s)
- 100 g carrot (s)
- 2 shallot (s)
- 1 clove garlic
- 50 g butter or walnut oil
- 2 tablespoon hazelnuts, finely grated
- Seasoned Salt
- Thyme, dill, parsley, finely chopped
Print Recipe
Pin Recipe Instructions
- Finely dice the vegetables and cook covered in butter / oil until soft. Allow to cool slightly. Season to taste with herbs and spices. Finally puree with a blender.
- The spread can be kept in the refrigerator for approx. 3 days and is sufficient for 8-10 slices of bread.
- Also delicious with rice, pasta or baked potatoes!
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