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Beetroot and horseradish spread

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Ingredients for 1 servings:

  • ½ parsnip(s)
  • 1 onion(s)
  • 1 small jar of beetroot
  • 1 ½ tbsp horseradish, freshly grated
  • 1 tbsp spelt flakes
  • 2 tbsp sunflower oil
  • Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Sauté finely diced onion and parsnip in oil, add a little water, and sauté for 5 minutes. Then add all the other ingredients and puree. Top with cress for a particularly hearty flavor. Serve on bread or with boiled potatoes. Can be made entirely from seasonal, regional ingredients in fall/winter.

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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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