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Parsley root chips with avocado dip

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Ingredients for 4 servings:

  • 2 avocados, ripe
  • 1 tbsp lemon juice
  • 1 tbsp oil
  • 600 g parsley root(s)
  • 2 tbsp butter
  • salt and pepper
  • possibly cayenne pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Halve the ripe avocado, scoop out the flesh with a spoon, and puree with lemon juice and oil. Season with salt, pepper, and cayenne pepper. Peel the parsley roots and slice or grate them very thinly (approx. 2-3 mm). Heat the butter in a pan and fry the parsley root slices over medium heat, turning several times. When the chips have a nice color, simply drain on kitchen paper, season with salt, and serve warm with the dip.

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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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Parsley root chips with avocado dip