Food

Aperitif

04/05/15

Spring is here ! With this new season, the urge for colors and light food in our plate. So you can nibble and please yourself with healthy and light stuff.
And with Easter (and Easter Monday), here are 3 different recipes if you were to organize a cocktail or just a simple drink: kale, parsnips (quick it’s nearly the end!) and beets.

For 4 people

BEET HOUMOUS:

Ingredients:

    • 1 chickpea can, drained.
    • 5 tbsp olive oil.
    • 1 pinch of salt.
    • 1 tsp ground cumin.
    • 1 middle size cooked beet, peeled and diced.

Recipe :

In a bowl, mix all the ingredients with a blender. Serve at room temperature or cold.

PARSNIP FRIES, THYME & HONEY:

Ingredients:

    • 6 large parsnips, peeled and cut into sticks.
    • 6 tbsp olive oil.
    • 2 tsp Guérande salt.
    • 2 tsp pepper.
    • 4 tbsp thyme.
    • 1 tbsp honey.

Recipe:

1. Preheat your oven to 300°F.

2. In a large bowl,mix all the ingredients and toss the parsnips so they are well ‘covered’ with honey, thyme etc…

3. Display them on a baking tray covered with baking paper.

4. Let them bake till the fries are golden. Do not forget to flip them so both sides are golden.

KALE CHIPS :

Ingredients:

    • 1 bunch kale leaves.
    • Guérande salt.
    • Olive oil

Recipe:

1. Preheat your oven to 300°F.

2. In an oven dish, place some baking paper.

3. Wash the kale leaves and dry them.

4. Remove the stem with a knife and cut the leaves into smaller pieces.

5. Brush each leaf with some olive oil.

6. Bake the leaves till they are crispy (careful so they do not burn) for approx. 10 minutes.

7. Sprinkle with some Guérande salt.

Enjoy !

Thepineapplechef (www.thepineapplechef.com)