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🍽️ Purslane Salad with Cranberry Dressing and Crispy Parsnip Chips

377 kcal · 30 min · 4 servings

Ingredients

• 1 parsnip
• oil (for frying)
• salt
• 200 g cranberries
• 50 ml vegetable broth
• 100 ml orange juice
• 1 tbsp honey
• 4 tbsp nut oil
• salt
• 250 g purslane

Instructions

1. 1. Peel the parsnip and slice it into paper-thin rounds.
2. 2. Heat the oil in a frying pan to 170 degrees Celsius.
3. 3. Fry the parsnip slices in batches until golden brown, which takes about one to two minutes.
4. 4. Place the finished chips on kitchen paper to absorb any excess oil.
5. 5. Lightly salt the parsnip chips and set them aside.
6. 6. Thoroughly wash the cranberries and let them drain well.
7. 7. Combine the vegetable broth with the orange juice and honey in a pot.
8. 8. Bring the liquid to a boil and add the cranberries.
9. 9. Let the mixture simmer on low heat for one to two minutes.
10. 10. Remove the pot from the heat and let the dressing cool down to lukewarm.
11. 11. Stir the oil into the cooled dressing.
12. 12. Season the dressing to taste with salt.
13. 13. Wash the purslane (tellerkraut), remove any inedible parts, and dry it thoroughly.
14. 14. Distribute the purslane onto the serving plates.
15. 15. Pour the cranberry dressing over the salad.
16. 16. Sprinkle the dish with the parsnip chips and serve immediately.

Nutrition per serving

• kcal: 377
• Protein: 2 g · Fett/Fat: 21 g · Carbs: 46 g