Burrata with balsamic parsnips

Burrata with balsamic parsnips

Total: 30 min. | Active: 30 min.
vegetarian, healthy and balanced, Low Carb
Nutritional value / person: 302 kcal
, Fat: 22 g
, Carbohydrate: 16 g
, Protein: 9 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Parsnips

1 tbsp Fine Food Olio extra vergine d'oliva
1 onion, finely chopped
1 garlic clove, squeezed
200 g parsnips, cut into cubes
1 pear, cut into wedges
1 dl pear juice
½ dl Fine Food Bouillon de légumes
2 tbsp white balsamic vinegar
2 sprig rosemary, finely chopped
1 tsp Fine Food Masala
salt and pepper to taste

Burrata

200 g Fine Food Burrata Piccola
2 tbsp pumpkin seeds, roasted
a little sea salt
25 g rocket
1 tbsp olive oil
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How it's done

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Parsnips

Heat the oil in a pan. Add the onion and garlic, sauté for approx. 2 mins. Add the parsnips and cook for approx. 5 mins. Add the pear, pear juice, stock and balsamic, bring to the boil. Reduce the heat, cover and simmer for approx. 8 mins. until soft. Add the rosemary and Marsala, season.

Burrata

Plate up the burrata, parsnips and pear. Sprinkle with the seeds and fleur de sel. Arrange the rocket on top, drizzle with oil.

Good to know
Serve with: Toast

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