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Apple and parsley root salad

updated

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Ingredients for 4 servings:

  • 2 m.-sized apples
  • 250 g parsley root(s)
  • 1 cup sour cream
  • 3 tbsp natural yogurt
  • salt and pepper
  • Sugar
  • 1 handful of sultanas, seedless, unsulfured
  • Water for soaking
  • n. B. almond flakes

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

with a sweet note

Soak the sultanas in water for a while. Quarter the apples, remove the cores, and peel them. Peel the parsley root. Then finely grate both and place them in a bowl. In a separate bowl, combine the sour cream with the natural yogurt and pour over the fruit and vegetable mixture. Carefully fold in. Season with salt, pepper, and sugar. Finally, add the sultanas to the salad and fold in. Garnish with flaked almonds. This salad goes very well with a fish dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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