Parsley Root Chips with Avocado Dip
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 avocado (s), ripe
- 1 tablespoon lemon juice
- 1 tablespoon oil
- 600 g parsley root (s)
- 2 tablespoon butter
- salt and pepper
- possibly cayenne pepper
Print Recipe
Pin Recipe Instructions
- Halve the ripe avocado, remove the pulp with a spoon and puree with lemon juice and oil. Season to taste with salt, pepper and cayenne pepper.
- Peel the parsley roots and cut or slice into very thin slices (approx. 2 - 3 mm). Heat the butter in a pan and fry the root slices over medium heat, turning several times.
- When the chips have a nice color, simply drain on kitchen paper, season with salt and serve with the dip while still warm.
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