Wednesday, 24 November 2010

Lentils, Parsnip and Watercress with Truffle Oil

Lentils, Parsnip and Watercress 87/365

Ingredients for 1:
Lentils 200 gr
2 Raw fresh parsnip julienne
Watercress 100 gr
Lemon thyme
Hazelnuts

Dressing:
Extra virgin olive oil
1/2 tea spoon of truffle oil
Balsamic vinegar
Salt and pepper

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Lenticchie, pastinaca e crescione

Ingredienti per 1:
Lenticchie 200 gr
2 Pastinache fresche tagliate alla stecchini sottili (potete usare anche le carote)
Crescione 100 gr (oppure rucola)
Timo limone
Nocciole

Condimento:
Olio extra vergine di oliva
1 / 2 cucchiaino di oil al tartufo
Aceto balsamico
Sale e pepe

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