Cut on creamy root nut and hazelnut pes

Ingredients for Cut on creamy root nut and hazelnut pes

Instructions for Cut on creamy root nut and hazelnut pes

To prepare the Cut on creamy root nut and hazelnut pes recipe, please follow these instructions:

Pesto: Run a 1/4 teaspoon. Chili, garlic, lemon peel and parsley uniform in your food processor and add the oil a little at a time. Bring hazelnuts, salt and pepper to a pesto consistency, taste with spices and possibly. lemon juice.

Mash: Peel potatoes, carrots and parsnips (parsley or celery can easily be used instead), cut them into coarse tern and boil them tenderly in leachate water. Pour the water and let the vegetables steam dry before they are grated with an electric whip.
Turn tinned leaves, mustard, freshly sliced ​​horseradish, chopped mustard and cream cheese with a scraper and season with salt and pepper.

Fish: Stir the flour with salt and pepper, dip the fish fillets dry and turn them into them.
Melt a good stick butter on the forehead, let it brush off and fill the fillets golden on both sides.