Parsnips with Olives – Parsley – Pesto
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g parsnip (s)
- 1 bunch parsley, small
- 12 olives, black
- 12 olives, green
- 1 clove garlic
- 7 tablespoon olive oil
- salt
- Black pepper from the mill
Print Recipe
Pin Recipe Instructions
- Wash, peel and thinly slice the parsnips. Blanch them in salted water until they are firm to the bite. Rinse with cold water and drain.
- Pluck the parsley leaves and roughly chop, finely puree with 6 tablespoons of olive oil in a blender or with a hand blender. Cut the olives into rings or small cubes and add to the parsley pesto. Season with salt and pepper.
- Peel and finely dice the garlic.
- Fry the garlic cubes with a tablespoon of olive oil, add the parsnip slices and toss. Add the olive and parsley pesto and mix well. If necessary, season with salt and pepper.
- This dish can be served hot, lukewarm or cold.
- The pesto and the blanched parsnip slices can be prepared the day before.
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