Summary

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

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Instructions

1. 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.
2. 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.
3. Peel and finely dice the garlic.
4. 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.
5. This dish can be served hot, lukewarm or cold.
6. The pesto and the blanched parsnip slices can be prepared the day before.