Ingredients
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
Parsnip puree
Beetroot
Red chicory
Serve
How it's done
Parsnip puree
Cook the parsnips in boiling salted water for approx. 20 mins. until soft, drain, return to the pan. Add the beans and all the other ingredients up to and including the pepper, then puree. Cover and set aside.
Beetroot
In a bowl, mix the beetroot with all the other ingredients up to and including the pepper. Transfer the beetroot to a baking tray lined with baking paper.
Roast
Approx. 35 mins. in the centre of an oven preheated to 200 °C. Remove.
Red chicory
In a bowl, mix the chicory with all the other ingredients up to and including the pepper, spread on top of the vegetables.
Return to the oven
Approx. 10 mins. Remove.
Serve
Plate up the parsnip puree with the roasted vegetables. Sprinkle with the pistachios. Drizzle with the balsamic.
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