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Chestnut & Parsnip Dip
Emily Davenport
8-10 servings
40 minutes
102
A fabulous festive Chestnut & Parsnip Dip recipe from the Dairy Diary.
Ingredients
- Parsnips 300g (10oz), peeled and cut into small chunks
- Olive oil 2 tbsp
- Celeriac 300g (10oz), peeled and cut into small chunks
- Cooked chestnuts 180g pack
- Garlic 1 clove, peeled and crushed
- Vegetable stock 200-250ml (7-9fl oz)
- Bay leaves 2
- Celery salt ½ tsp
- Red chicory 4 heads, leaves separated
- Smoked paprika (optional)
Directions
- Add parsnips to oil in a large lidded pan. Fry over a medium heat for 3 minutes. Add celeriac, chestnuts and garlic and cook for 3 minutes, stirring occasionally
- Pour in just enough stock to cover vegetables and add bay leaves. Cover and cook on a low heat for about 25 minutes until all vegetables are tender
Remove bay leaves and use a hand-held stick blender to purée. Season with celery salt and black pepper
- Arrange chicory leaves on a serving dish, spoon a teaspoon of dip onto each and dust with paprika, if you like