- 2 parsnips (or celeriac), peeled and sliced
5 tablespoons beet juice
1 cm ginger, diced
2-3 tbsp. lemon juice
2 tablespoons agave syrup
2 tablespoons olive oil
4 tablespoons pomegranate seeds
- 1 handfull of frozen raspberries
2 tablespoons roasted pine nuts or sunflower seeds
1 handful of very young dandelion leaves (or arugula)
¼ radicchio, cut into thin strips
Boil parsnips in boiling salted water for 5 minutes. Then puree with beet juice, ginger, agave syrup, olive oil, lemon, salt and pepper.
Spread cream on a platter. Sprinkle pomegranate seeds, raspberries, seeds, dandelion and radicchio on top.