Parsnip potato salad with parsley pesto
easy
40 mins
40 mins
Ingredients
- 400 g small potatoes (triplets)
- 400 g Parsnips
- 4 TABLESPOONS chopped almonds
- 2 Garlic cloves
- 3 Bundle (approx. 100 g) flat leaf parsley
- 75 ml Olive oil
- 50 g Pecorino cheese
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 pinch Sugar
- 1 TEASPOON + 2 tablespoons light balsamic vinegar
- 50 g black olives, without stone
- 2 red onions
Directions
- 1
Wash the potatoes and boil in boiling water for about 25 minutes until soft. Peel parsnips, wash them and stew them in a pot with little water for 8-10 minutes until soft. Roast almonds in a pan without fat, remove. Peel garlic, cut into pieces. Wash parsley, dab dry and, except for something to garnish, pluck leaves from the stalks.
- 2
Grate cheese. Process parsley, 2/3 of the almonds, garlic, olive oil and cheese in the universal chopper to pesto. Season to taste with salt, pepper, sugar and 1 teaspoon vinegar. Stir in the remaining almonds. Drain the parsnips and rinse under cold water. Drain the olives. Drain potatoes, rinse briefly under cold water, peel and slice. Peel onions, cut into thin strips. Mix onions, potatoes, parsnips, pesto and 2 tbsp vinegar in a bowl, season with salt, pepper and sugar, marinate for about 15 minutes.
- 3
Drain the parsnips and rinse under cold water. Drain the olives. Drain potatoes, rinse briefly under cold water, peel and slice. Peel onions, cut into thin strips. Mix onions, potatoes, parsnips, pesto and 2 tbsp vinegar in a bowl, season with salt, pepper and sugar, marinate for about 15 minutes. Season salad again, arrange it on a plate, garnish with parsley
- 4
Waiting time approx. 15 minutes
Nutrition Facts
450 kcal
28 g
31 g
12 g
More Delicious Recipes
