Crispy parsnip rösti cookies with chili dip + video

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Parsnip is a forgotten vegetable that has now made a comeback. This typical winter vegetable resembles a white carrot with a fresh taste that resembles celeriac. For example, you can stew, roast or mash parsnips. In this blog and video you can see that you can also make nice rösti cookies that are delicious as a side dish or as a snack.

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It is important that you bake the parsnip cookies at a high temperature. This makes them nice and crispy on the outside and they stay a bit soft on the inside. I used Reddy Premium oil, which is ideal for heating at high temperatures and also contains a lot of unsaturated fats, making it a healthy way of baking. Adding garlic and rosemary to the cookies gives them a great taste that you can smell while baking. But you can also use other herbs such as oregano, thyme or coriander. Don’t forget to dip them in the sweet chili dip!

Recipe parsnip rösti cookies with chili dip

 8 PIECES

Ingredients

2 parsnips
2 eggs
1 garlic clove, crushed
Rosemary sprig, finely chopped
Pinch of salt and pepper
2 tablespoons breadcrumbs
Splash of Reddy Premium oil
Dipping sauce: Splash of
Reddy Premium oil
2 tablespoons honey
½ red pepper, finely chopped
Materials
Grate

Preparation

Put the honey in a bowl and add a dash of Reddy Premium oil. Beat with a fork or whisk. Also add the red pepper and mix well. If you let the dipping sauce steep for a while, the oil will absorb the flavor of the ingredients well.
Meanwhile, continue making the parsnip cookies. Peel the parsnips and mix with the eggs, rosemary, garlic, pepper and salt. Also add the breadcrumbs to make the mixture a bit firmer. Form biscuits from the batter with your hand. Press the cookies down well so that they fall apart less quickly.
Put a good dash of Reddy Premium oil in a pan and let it get very hot. You can test whether the oil is hot enough with a little bit of parsnip grater. When it starts to bubble, it is at the right temperature. Add 3 to 4 parsnip biscuits to the pan and fry until nicely browned on the underside. Turn them over and fry them on the other side as well. Then drain them on a paper towel and serve with the chili dip.

Source: Leukerecepten by leukerecepten-nl.
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