John Myers
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Root Vegetable Buffer …
The perfect root vegetable buffer … recipe with a picture and simple step-by-step instructions.
Root vegetable buffer
- 100 g Turnip
- 2 Fresh carrots
- 1 Parsnip fresh
- 1 Egg
- Pepper and salt
- Olive oil
Nut yogurt dip
- 1 teaspoon Chopped hazelnuts
- 2 tablespoon Natural yogurt 0.1%
- 1 teaspoon Honey liquid
- Pepper
Root vegetable buffer
- Clean the turnips, carrots and parsnips and grate coarsely. Mix with the egg and season with salt and pepper.
- Fry the pancakes in hot oil. Drain excess oil on kitchen paper.
Nut yogurt dip
- Roast the nuts in a pan without fat and let them cool. Mix the yogurt with honey. Fold in the nuts. Season to taste with pepper.
Serving
- Arrange the root vegetable buffer on a plate together with the dip.
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