Appetizer with parsley root, pumpernickel, herb oil and shrimps


Serves 10

- 500g Ardo Parsley root
- 50g Ardo Shallots
- 30g Ardo Flat parsley
- 30g Ardo Chives
- 5dl Poultry stock
- 100g Shrimps
- 100g Pumpernickel
- 2dl Sunflower oil
- Butter
- Pepper and salt




  1. Stew the shallots with some butter and add the parsley root. Moisten with the poultry stock and cook until tender.
  2. Blend the parsley root with a little bit of cooking liquid, add a small knob of butter and season with salt and pepper. Let it cool down.
  3. Blanch the herbs very briefly and cool down. Blend the herbs with the sunflower oil, sieve and season with pepper and salt.
  4. Blend the pumpernickel to a nice crumble.
  5. Arrange the pumpernickel at the bottom with the parsley root cream. Sprinkle some shrimps over it and finish with a few drops of herb oil.
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