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Pepper – carrot – spread

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Ingredients for 5 servings:

  • 250 g bell pepper(s)
  • 100 g carrot(s)
  • 2 shallots
  • 1 clove(s) garlic
  • 50 g butter or walnut oil
  • 2 tbsp hazelnuts, finely grated
  • herbal salt
  • Thyme, dill, parsley, finely chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

vegetarian, also as a dip

Finely dice the vegetables and sauté them in butter/oil, covered, until soft. Let cool slightly. Season with herbs and spices to taste. Finally, puree with a hand blender. The spread will keep in the refrigerator for about 3 days and is enough for 8-10 slices of bread. It’s also delicious with rice, pasta, or baked potatoes!

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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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