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Root Vegetable Buffer …

5 from 5 votes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 1 people
Calories 109 kcal
Contents show

Ingredients
 

Root vegetable buffer

  • 100 g Turnip
  • 2 Fresh carrots
  • 1 Parsnip fresh
  • 1 Egg
  • Pepper and salt
  • Olive oil

Nut yogurt dip

  • 1 tsp Chopped hazelnuts
  • 2 tbsp Natural yogurt 0.1%
  • 1 tsp Honey liquid
  • Pepper

Instructions
 

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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Nutrition

Serving: 100gCalories: 109kcalCarbohydrates: 12.4gProtein: 2gFat: 5.7g
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Written by John Myers

Professional Chef with 25 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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