How to make
Peel and roughly chop the root vegetables.
Put them in a pot, add a spoonful of salt and enough water to cover the vegetables, and boil them for 15-20 minutes until done.
Strain but save the water and allow it to cool.
Roast the pumpkin and sunflower seeds in a non greased pan for a short time, just enough to release their aroma.
Put the cooked and cooled vegetables together with a clove of garlic, toasted seeds and olive oil into the jug of a blender. Grind them in short pulses.
Then add finely grated parmesan cheese, salt and black pepper to taste, as well as finely chopped parsley and dill.
Mix the appetizer well and if it is too thick, add a few spoons of the broth in which the vegetables were boiled.
A delicious root vegetable dip that goes great on toasted slices of whole wheat bread. This vegetable pate is also ideal as a side dish to roast meat.
Enjoy your meal!
