Roasted Parsnips with Endive and Beet Salad

Ingredients

• 8 medium parsnips
• 1 endive salad
• 1 head of cooked beetroot
• 3 Garlic cloves
• 2 egg yolks
• Salt
• Pepper (freshly ground)
• 200 ml olive oil
• 1 tsp lemon juice
• 4 tbsp peeled walnut halves

Instructions

1. 1.

   Peel the parsnips and cut them lengthwise into quarters. Heat 5 tbsp oil in a pan and cook the parsnips covered over medium heat until golden brown, stirring occasionally. Season with salt and pepper. Peel the beetroot and dice it finely. Separate the leaves from the endive salad, rinse, dry, and tear into bite‑sized pieces. Peel the garlic and press it into a bowl using a garlic press. Whisk in the egg yolks, salt, and pepper thoroughly. Gradually drizzle olive oil into the bowl first by drops then in a thin stream while whisking. When the sauce thickens to a creamy consistency, stir in lemon juice and taste again. Plate the parsnips with the endive salad, sprinkle beet cubes and walnut halves on top, drizzle aioli, and serve immediately.