Vegetarian Pea Spread À La Dorette
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 2 hrs 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g peas, canned
- 30 g sunflower seeds, peeled
- 30 g cashew nuts
- 35 g parsley, about 1/2 bunch includin the stems
- 1 tablespoon chives rolls
- 5 g iner root
- 1 teaspoon lemon juice
- 2 tablespoon sesame oil, toasted
- 2 tablespoon rapeseed oil, cold-pressed
- a bit salt
Print Recipe
Pin Recipe Instructions
- Drain the canned peas well.
- In the meantime, briefly toast the sunflower seeds in a pan without fat. Set aside to cool.
- Wash the parsley, shake it dry and chop the stalks into small pieces. Cut the chives into small rolls. Peel and chop the ginger.
- Put all ingredients with the oils in a tall mixing bowl and mix well with the hand blender until you get a homogeneous mixture. Season to taste with lemon juice and salt.
- Pour the mixture into a glass with a screw cap and let it cool in the refrigerator. The spread will keep refrigerated for about 2 - 3 days.
- Instead of cashews, you can simply use more sunflower seeds. The oils are also interchangeable, but it is advisable to use a nutty-tasting oil to achieve the best taste result.
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