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🍽️ Creamy cheese sauce with crispy parsnip on salad

1209 kcal · 30 min · 4 servings

Ingredients

• 1 bunch chives
• 2 eggs
• 2 tbsp olive oil
• 2 tbsp white wine vinegar
• 100 ml milk
• 70 g parmesan
• 1 parsley root
• salt
• pepper (from the mill)
• 1 radicchio
• 1 romaine lettuce
• 500 ml oil (for deep frying)
• parmesan

Instructions

1. 1. Wash the chives thoroughly.
2. 2. Cut the chives into fine rings.
3. 3. Set aside a few whole stalks for decoration.
4. 4. Put the eggs, olive oil, vinegar, and milk into a small saucepan.
5. 5. Whisk the mixture well with a spoon.
6. 6. Heat the mixture slowly on the stove.
7. 7. Stir constantly while doing so.
8. 8. Remove the saucepan from the heat as soon as the sauce is creamy.
9. 9. Do not let the sauce boil.
10. 10. Stir the grated Parmesan into the warm sauce.
11. 11. Let the cheese melt in it.
12. 12. Stir half of the chive rings into the cheese cream.
13. 13. Season the sauce with pepper.
14. 14. Peel the parsnip.
15. 15. Slice the parsnip into thin rounds using a peeler or mandoline.
16. 16. Heat the frying oil in a pan.
17. 17. Fry the parsnip slices in batches.
18. 18. Fry them for about one to two minutes until golden brown.
19. 19. Lift the slices out with a slotted spoon.
20. 20. Let the oil drip off on kitchen paper.
21. 21. Season the parsnip slices with salt and pepper.
22. 22. Clean the salad greens.
23. 23. Wash the leaves thoroughly.
24. 24. Remove wilted or inedible foliage.
25. 25. Spin the salad dry.
26. 26. Tear the leaves into bite-sized pieces.
27. 27. Distribute the salad onto the plates.
28. 28. Warm the cheese cream slightly again.
29. 29. Drizzle the sauce over the salads.
30. 30. Add the saved chive stalks on top.
31. 31. Place the crispy parsnip slices on top.
32. 32. Sprinkle the dish with some grated Parmesan.
33. 33. Serve the salad immediately.

Nutrition per serving

• kcal: 1209
• Protein: 13 g · Fett/Fat: 128 g · Carbs: 5 g