Parsley root-carrot salad


  • 750 grams parsley root
  • 500 grams carrots
  • salt
  • white pepper
  • 2 shallots
  • 1 teaspoon honey
  • 1 tablespoon medium-spicy mustard
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons white balsamic vinegar
  • 4 tablespoons hazelnut

Preparation method (receipt)

Wash the peeled roots and blanch for 10-15 minutes, drop into the icy water. Cut into thin slices. Chop shallot onion. Mix the honey, mustard, balsamic, fill with the mixture parsley, carrots and onions. Chop the hazelnuts and fry in a pan without oil. Currently Serve salad sprinkled with nuts.

parsley root carrot salt pepper shallot honey mustard balsamic vinegar hazelnut