Summary

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

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Instructions

1. 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.
2. The spread can be kept in the refrigerator for approx. 3 days and is sufficient for 8-10 slices of bread.
3. Also delicious with rice, pasta or baked potatoes!