Parsley Root – Carrot – Salad
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g parsley, just the roots it
- 500 g carrot (s)
- salt
- Pepper, whiter, freshly ground
- 2 shallot (s)
- 1 teaspoon honey
- 1 tablespoon mustard, medium hot
- 1 tablespoon balsamic vinegar
- 3 tablespoon balsamic vinegar, white
- 4 tablespoon hazelnuts
Print Recipe
Pin Recipe Instructions
- Go to the vegetable market in Mainz on Saturdays (market in front of the cathedral, be careful!) And buy fresh parsley roots, carrots and shallots. Don`t forget to try the different types of Pecorino at the cheese merchant standing in front of the east building of the cathedral.
- Wash and peel the parsley roots and carrots at home and cook them in a little salted water for about 10 to 15 minutes until al dente. Rinse the vegetables in cold water and cut them into slices. Peel and finely chop the shallots.
- Mix the honey, mustard and the two types of vinegar into a vinaigrette, season it with salt and freshly ground pepper. Marinate the vegetables in it and let it steep.
- Chop the hazelnut kernels and lightly toast them in a coated pan without fat.
- Season the salad to taste before serving and sprinkle with the roasted hazelnuts.
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