M-am bucurat atat de tare cand am aflat ca ma numar printre catigatoarele la concursul  “Castig timp cu Philips si Gustos.ro” si asta din doua motive. In primul rand pentru ca imi doream de foarte mult timp un storcator si parca nu aveam curaj sa imi iau unul, stiind ca e destul de problematic sa gasesti un storcator cu adevarat bun la un pret decent si in al doilea rand pentru ca e prima oara cand castig ceva!

De cand l-am primit l-am folosit in fiecare zi! Am facut suc de sfecla, telina, mere, morcovi.. de toate! Dintre toate sucurile pe care le-am facut, acesta este insa preferatul meu, suc de pepene galben cu mere (si un strop de socata ).

Eu una ador pepenele galben, iar daca si voua va place la fel de mult trebuie sa incercat acest suc de pepene galben si mere.

Este extrem de aromat, racoritor si dulceag si daca doriti ce extra puteti sa adaugati si putina socata..e de vis!

Philips HR 1855 Juicer

La capitolul design sta foarte bine, rosu nu e tocmai culoarea mea preferata insa chair nu conteaza asta atat de mult. Ce mi-a mai placut a fost ca m-am prins din prima cum se foloseste fara sa ma uit pe pliant. Nu am rabdare deloc sa urmaresc instructiuni asa ca imediat cum l-am scos din cutie am inceput sa il analizez si m-am prins imediat cum se desface si cum trebuie folosit.

Ce mi-a placut cel mai mult:

• se curata f usor; nu intr-un minut asa cum e specificat pe ambalaj..ar trebui sa fii Speedy Gonzales sa il cureti intr-un minut ) dar in 3-4 minute e gata spalat si re-asamblat.
• stoarce foarte bine radacinoase; trebuie sa recunosc ca eram oarecum reticenta si nu credeam ca o sa stoarca atat de bine radacinoase precum telina sau sfecla, insa s-a descurcat de minune!
• poti sa bagi merele intregi! incap chiar si cate 2-3 mere odata.
• sucurile sunt gata ff repede

Minusuri..sincer nu i-am gasit. Pana acum m-a multumit si mi se pare un storcator foarte bun. Nu am pus poze ‘making of’ pentru ca nu erau tocmai ‘artistice’ Pulpa sa stiti ca e f uscata, chiar nu am mai reusit sa mai storc nimic din ea.

Daca vreti sa il achizitionati il puteti cumpara la oferta de aici.

Suc de pepene galben cu mere

Ingrediente:

• un pepene galben, decojit si fara seminte
• 3-4 mere medii, cu cat mai urate si batute cu atat mai bine, romanesti sa fie
• socata – optional – daca vreti sa fie un pic acidulat, socata merge de minune; nu e obligatoriu, e super bun si fara
• menta
• gheata

Instructiuni:

Se spala bine fructele si se curata pepenele.

Se adauga in storcator pe rand pepenele si merele intregi.

Optional – se poate adauga socata sau apa daca vreti sa il mai diluati.

Eu am mai adaugat doar gheata si menta. Delicios!

 I won this lovely juicer in a Philips competition and I must say…I was really lucky! I wanted a juicer for a very long time but I never really had he courage to buy one myself as I’ve always heard stories about bad juicers. Well…this one is great!

Since the day I received it, I am continuously making delicious juices and testing different combinations. I’ve tried beetroot with celeriac (YUM!), apples and carrots and this awesome refreshing juice with melon and apples.

I’m a huge fan of melon so this is one of my favorite juices so far. It is even better if you add elder flowers juice for some extra ‘fizziness’…oh.. heavenly!

Philips HR 1855 Juicer Review

The design is great. Red is not really my color, but color is not important when it comes to juicers, right?! What I liked most about it is that it is really easy to use. I never follow instructions as they bore me to death..so I figured out on my own how to assemble it.

Pros: 

• really easy to clean; not in a minute as it says on the package, you have to be Speedy Gonzales to clean it under a minute, but in 3-4 minutes is cleaned and re-assembled.
• it’s really good for juicing root vegetables; I must admit I was a bit skeptical at first but it turned out really well! The pulp was dry.
• you can juice whole apples! even 2-3 at once
• juices are ready really fast, under a minute actually!

Cons...I didn’t find any really. I am very satisfied by this product and I definitely recommend it. I didn’t add any ‘making of’ photos as they weren’t really appealing

Apples and Melon Refreshing Juice

Ingredients:

• one medium melon, peeled and seeded
• 3-4 medium apples, the uglier the better (and the healthier )
• elder flowers juice – optional – for some extra fizz
• mint and ice

Directions:

Rinse the fruits very well.

Add them in the juicer. The juice will be ready in just a few seconds.

Optional – dilute with water or elder flowers juice.

I just added mint and ice cubes.

Am vazut mai demult niste retete incredibile de paine umpluta cu branzeturi si verdeturi pe Pinterest si am decis ca trebuie sa le incerc si eu! Aratau atat de bine incat instantaneu incepea sa iti ploua in gura

Eu am incercat o varianta mai sanatoasa de paine umpluta cu branza, folosind paine integrala si branza telemea, in cantitati ceva mai mici.  A iesit de vis! Painea este crocanta la exterior, moale si aromata la interior si merge de minune servita pe post de aperitiv, snack, sau sandvis.

Trebuie neaparat sa serviti aceasta paine umpluta cu branza si verdeturi, imediat dupa ce ati scos-o din cuptor, cand inca este aburinda si va chinuiti sa rupeti din ea, cu riscul de a va arde buricele degetelor ) Merita riscul! O sa va placa la nebunie aceasta reteta de paine umpluta

Paine umpluta cu branza si verdeturi

Ingrediente:

• o paine integrala, cu o forma alungita si semi-plata - eu am folosit pentru aceasta reteta de paine umpluta, o paine numita painea padurarului. 
• 4-5 catei de usturoi, pisati
• jumatate de legatura de patrunjel
• 1 lg oregano
• 1 Lg ulei de masline
• branza telemea veche, cateva feliute subtiri cam de 0,5-1cm grosime

Instructiuni:

Se pre-incalzeste cuptorul la 180C.

Se ia o hartie de copt de dimensiuni suficient de mari pentru a impacheta painea aleasa. Se baga sub jetul de apa si se umezeste. O puteti mototoli, o bagati in apa si apoi o stoarceti si o intindeti. Puneti apoi painea pe ea. Acesta e secretul pentru ca painea sa fie crocanta la exterior si moale la interior.

Se feliaza partial (cresteaza) painea.

Se adauga in blender usturoiul pisat, patrunjelul, oregano si uleiul de masline. Se blenduiesc pana formeaza o pasta.

Se unge painea cu pasta de verdeturi si se baga compozitia si intre feliile taiate.

Se taie branza telemea veche in feliute subtiri si se baga cate o felie de branza intre fiecare 2 felii taiate.

Se impacheteaza painea si se baga la cuptor pt aprox 20 de minute.

Dupa 20 de minute se desface putin hartia de copt si se mai lasa la cuptor 5-7 minute pentru a deveni crocanta la exterior.

Se serveste fierbinte!

I’ve seen so many great stuffed read recipes on Pinterest that I decided to make one myself and see if it’s as tasty as it looks. Well, it was!

I tried a healthier version, using whole grain bread and healthy teleme cheese from the farmer’s market (don’t use Cheddar ..bleah). It was dreamy! You’ll absolutely love the crunchy crust and hot, melty cheese middle. It is great served as a sandwich, appetizer or snack.

You have to serve it when it’s steamy hot, even though there’s a risk you’ll urn your fingers trying to eat it It’s worth it!

Whole Stuffed Bread with Cheese and Herbs

Ingredients:

• one whole grain brea, use one that is a bit longer and semi-flat
• 4-5 garlic cloves, mashed
• half a bunch of parsley
• 1 tsp dry oregano
• 1 Tbsp olive oil
• teleme cheese, thin 0,5-1cm slices

Directions:

Pre-heat the oven at 180C.

Take some parchment paper, enough to wrap the bread, and soak it in water. Crumple it and drain it. It just has to be wet.

Place the bread on the wet parchment paper.

Add the parsley, oregano, mashed garlic and olive oil in the blender and blend.

Partially slice the bread.

Cover the bread with the herbs and garlic paste. Also add the composition between the slices.

Add 1 slice of cheese between each 2 slices of bread.

Wrap the bread and place in oven for 20 minutes.

After 20 minutes, partially unwrap it and leave it there for another 5-7 minutes.

Serve steamy hot!

De abia am asteptat sa apara cartofii noi pentru a pregati aceasta simpla si aromata reteta. Dupa mine asta este cea mai usoara metoda de a gati cartofii noi la cuptor. Merg de minune alaturi de rosii cherry zemoase, morcovi baby dulci, verdeturi de primavara si ierburi aromatice. Nu necesita prea multa munca, arunci legumele in tava, le asezonezi si gata!

Sfat! Alege cartofi micuti, cu cat sunt mai mici si mai dragalasi cu atat mai bine . Daca vrei ‘some extra crunchiness’ poti sa ii tragi in tigaie in ulei de masline pentru a le da o crusta crocanta. Nu este neaparat necesar, sunt la fel de buni si daca ii bagi la cuptor pur si simplu

De abia astept sa mai prepar aceasta reteta de cartofi noi la cuptor. Sper sa va placa si voua si sa o incercati!

Legume de primavara – rosii cherry, morcovi si cartofi noi la cuptor 

Ingrediente pentru o tava de cartofi noi la cuptor (aprox. 6 portii):

• 1,5 kg cartofi noi (micuti si draguti)
• 2 cani morcovi baby congelati
• verdeturi – patrunjel, marar
• rosii cherry
• ulei de masline
• sare si piper dupa gust
• rozmarin uscat sau proaspat, eu am folosit uscat aprox. 1 lg
• 1 lg cimbru uscat

Sos (optional): 

• 1 cana smantana
• jumatate de legatura de patrunjel
• 1 lg boia dulce

Instructiuni:

Se spala bine cartofii noi si se taie in 4 sau in 2, in functie de marime.

Se unge o tava cu putin ulei de masline.

Optional: Aceasta etapa nu este neaparat necesara! Daca vreti sa scurtati timpul de copt si vreti sa fie si mai crocanti cartofii, puteti sa ii trageti in tigaie cu putin ulei de masline, inainte de a-i baga in tava – Aprox. 10 minute. 

Se pun cartofii in tava. Se adauga morcovii baby si pe deasupra se pun rosiile cherry.

Se asezoneaza cu sare, piper, cimbru si rozmarin.

Se stropesc bine, bine cu ulei de masline si se baga la cuptor la 200C pentru aprox. 35 de minute.

Se scot de la cuptor cand sunt gata si se presara verdeturi proaspat taiate pe deasupra.

Pentru sos:

Se amesteca smantana cu boiaua dulce si cu patrunjelul maruntit. Se serveste peste deliciosii cartofi noi la cuptor.

Pofta buna!

I couldn’t wait to eat baby potatoes this year and today I finally bought some from the farmer’s market. They were great! Tiny, delicious roasted potatoes with summer veggies, what can be better than this?! This is the easiest roasted veggies recipe ever! It’s ready pretty fast and doesn’t need a lot of prep.

Tip! Choose really small baby potatoes. They’re a lot better than the bigger ones. Also, if you want some extra crunchiness, you can fry them a little in some extra virgin olive oil in a frying pan. This is not really necessary.

I can’t wait to make this again! It was a succes Looking forward to reading your comments!

Spring roasted veggies – baby potatoes, baby carrots, cherry tomatoes and greens

Ingredients for about 6 servings:

• 1,5 kg baby potatoes
• 2 cups frozen baby carrots
• greens – parsley and dill
• cherry tomatoes
• salt and pepper, to taste
• olive oil
• 1 tsp thyme
• rosemary, fresh or dry, about 1 tsp if you use dry

Sauce(optional): 

• 1 cup sour cream
• half a bunch of parsley, chopped
• 1 tsp sweet paprika

Directions:

Rinse the baby potatoes very well and cut them in 4 or 2, as needed.

Coat the oven tray in some olive oil.

Optional: This step is not really necessary! If you want some extra crunchiness youc an fry the potatoes a little bit in some olive oil (10 minutes) and them put them in the tray,

Put the potatoes in the oven tray. Add baby carrots and cherry tomatoes.

Season with salt, pepper, rosemary and thyme.

Add more olive oil on top and place in oven at 200C for about 35 minutes.

When ready, add chopped herbs on top.

For the sauce:

Mix the sour cream with the chopped parsley and sweet paprika. Serve on top of the roasted veggies.

Enjoy!

Ador smoothieurile de fructe, iar acest smoothie de pepene si portocale este in topul preferatelor mele! Este ideal pentru zilele calduroase de vara. Racoritor si delicios, iti va potoli foamea de dimineata si te va umple cu energie si voie buna! Este gata in doar cateva minute, asa ca trebuie sa il incerci!

Particip cu acest smoothie la campania “Castig timp cu Philips si Gustos.ro” si mi-ar placea tare mult sa testez unul dintre produsele lor, storcatorul de fructe sau blenderul vertical. Ambele mi-ar fi de folos pentru ca imi place atat sa fac smoothieuri cat si sa beau sucuri proaspete de fructe.

Ce ai face cu timpul castigat in fiecare saptamana (circa 1,5 ore) daca ai prepara sucuri/milkshake-uri cu aparatele Philips?

Cu siguranta as posta mai multe retete gustoase pe blog

Smoothie de pepene si portocale

Ingrediente pentru 2-3 pahare:

• 1 felie de pepene rosu, pulpa taiata cubulete si cu semintele scoase
• 2 portocale zemoase
• 6-7 cuburi de gheata
• menta proaspata (optional)

Instructiuni:

Se blenduiesc toate si se adauga apa cat sa aiba consistenta pe care o doresti.

Enjoy!

This oranges smoothie is one of my favorites. It is very refreshing and it’s a great way to start your day. I love drinking smoothies at breakfast. I feel like I’m filling myself with energy which lasts all day! This oranges smoothie will be ready in just a couple of minutes. Try it and let me know how it was

Ingredients for 2-3 glasses:

• 1 slice watermelon, cubed, seeds removed
• 2 oranges
• 6-7 ice cubes
• fresh mint leaves for garnish (I didn’t have any but mint goes perfectly with this smoothie! YUM!)

Directions:

Add all in blender along with some water (it depends how thick you want it to be; it’s better to add just enough to blend and then add some more if necessary)

Enjoy!

Am innebunit complet cu reteta asta de spaghete cu sos alb, marar si piper verde! In ultimele doua saptamani cred ca am mancat-o deja de vreo 5 ori!! Pur si simplu nu ma mai satur! Din totdeauna mi-au placut mie spaghetele cu sos alb de smantana sau de branza, insa parca reteta asta are ceva special. Piperul verde ii da un gust nemaipomenit, iar mararul..hmm..aromele pur si simplu se completeaza

Da stiu..o sa spuneti ca nu sunt prea sanatoase spaghetele..si nici branza.. dar nu strica din cand in cand sa mancam si astfel de preparate. Oricum eu am facut aceasta retetea in varianta ei cea mai sanatoasa si mai light. Am folosit spaghete fara gluten, din faina de orez brun si muuulte, multe verdeturi. Plus ca nici cantitatea de branza si smantana nu este mare, cam o lingura din fiecare de persoana.

Astept parerile voastre. Reteta asta de spaghete cu sos alb se face super rapid si cu siguranta o sa va gadile papilele gustative.

Spaghete cu sos alb, marar si piper verde

Ingrediente pentru 2 portii: 

• spaghete (de preferat fara gluten sau integrale; eu am folosit spaghete de orez brun, fara gluten care sunt absolut extraordinare!!)
• 3 linguri de branza feta
• 2 linguri de smantana
• o legatura de marar, maruntit
• o mana de ceapa verde maruntita
• boabe de piper verde, dupa gust – eu una imi pun o gramada imi place la nebunie
• codite de patrunjel, maruntite (optional – sunt tare bune si aromate)

Instructiuni: 

Se fierb pastele conform instructiunilor de pe ambalaj.

Intr-un bol se adauga feta, samntana, mararul, ceapa si piperul verde si se paseaza cu furculita.

Se adauga si pastele verde in bol si se amesteca bine.

Se poate servi cu patrunjel codite, taiate marunt, pe deasupra. Dau un gust tare bun!

I am crazy about this cheesy spaghetti with dill and green pepper sauce! I’ve made it more than 5 times already in the past 2 weeks! I crave it like an addict and I just simply can’t get enough of it! I’ve always been a huge fan of cheesy spaghetti recipes but this one is just perfect. The green pepper has a beautiful, spiciy flavor and combined with sour cream, feta cheese and dill, is just heavenly!

Yes…I know.. you’ll tell me that pasta aren’t really healthy and neither is cheese.. but still, I think we should indulge ourselves some comfort foods for once in a while. Anyway, I made this cheesy spaghetti recipe as healthy as possible by using GF pasta made from brown rice flour and very little dairy, about 1 tbsp of sour cream and cheese per serving. I also added lots of greens which are a plus!

Looking forward to reading your comments. Let me know if you liked this cheesy spaghetti recipe as much as I did

Cheesy Spaghetti with Dill and Green Pepper Sauce

Ingrediens for 2 servings:

• spaghetti (preferably gluten free or whole wheat – I used GF brown rice noodles which I love!! )
• 3 Tbsps feta cheese
• 2 Tbsps sour cream
• a bunch of dill, chopped
• a handful of chopped green onions
• green pepper berries, to taste

Directions:

Boil the pasta according to the instructions written on the package.

In a bowl, add feta cheese, sour cream, chopped dill and green onions, and green pepper berries.

Add the boiled pasta and blend together.

Serve! Pure awesomeness!!

Reteta asta de linte cu legume gratinate la cuptor este minunata!! Este facuta de tatal meu acum 2 saptamani, dupa ce vizionase o emisiune in care se prepara un fel de mancare asemanator. Nu mai gratianse niciodata si a zis sa incerce. Bine a facut! Crusta de pesmet si cascaval este divina, iar compozitia de radacinoase, linte si ciuperci are o textura ‘carnoasa’ care va fi pe placul tuturor.

Neaparat sa incercati aceasta reteta de linte cu legume gratinate la cuptor. Astept parerile voastre. Sunt absolut sigura ca va fi un succes!

Vrei mai multe retete de legume gratinate la cuptor? Incearca si Dovlecei si vinete gratinate | Veggies Gratin with Crispy Parmesan Topping.

Ingrediente:

• 1 cana linte rosie, fiarta 20 de minute
• 1 cana branza telemea rasa
• 1 morcov mare, taiat cubulete
• 1 pastarnac, taiat cubulete
• 1 cana telina, taiata cubulete
• 2 cani ciuperci, taiate cubulete
• o ceapa, maruntita
• 4 oua, batute
• aprox. 1/2 cana pesmet (cat sa acopere legumele pentru gratinare)
• cascaval ras (nu foarte mult, 1/2 cana aprox., se foloseste pentru gratinare)
• o legatura patrunjel, taiat marunt
• sare si piper, dupa gust

Instructiuni:

Se calesc radacinoasele, ceapa si ciupercile in putin ulei de masline. Nu trebuie sa fie complet gata. Se calesc aprox. 10 minute.

Se amesteca intr-un bol urmatoarele ingrediente lintea fiarta, branza telemea rasa, morcovul, pastarnacul, telina, ciupercile, ceapa si ouale batute. Se adauga patrunjelul maruntit, sare si piper.

Se pun intr-o forma de cuptor, unsa in prealabil cu putin ulei sau unt. Eu am folosit un vas termorezistent.

Se amesteca intr-un bol separat, cascavalul ras cu pesmetul. Se presara peste legumele din forma.

Se baga la cuptor 40 de minute.

Este delicioasa!! O sa va placa la nebunie Eu m-am indragostit de aceasta reteta, extrem de gustoasa si satioasa.

This lentils and veggies gratin recipe is AAAHMAZING!! Really! It was made by my dad about 2 weeks ago and it had a huge success. He saw a cooking TV show where a similar recipe was prepared and because he never made a gratin before he decided to give it a try. The crispy crust is delicious and the composition has a ‘meaty’ texture everyone will love.

You definitely have to give this recipe a try. You won’t regret it. Looking forward to your comments and photos  :)

Want more veggies gratin recipes? Try this Veggies Gratin with Crispy Parmesan Topping.

Ingredients:

• 1 cup red lentils, boiled for 20 minutes
• 1 cup grated teleme cheese
• 1 big carrot, chopped
• 1 parsnip, chopped
• 1 cup celery root, chopped
• 2 cups mushrooms, chopped
• 1 onion, chopped
• 4 eggs, beaten
• approx. 1/2 cup breadcrumbs (you can use GF breadcrumbs)
• 1/2 cup grated Parmesan
• o ceapa, maruntita
• salt and pepper to taste
• a bunch of parsley, chopped

Instructions:

Saute the carrot, parsnip  celery root, onion and mushrooms in a little bit of olive oil for about 10 minutes.

Mix the following ingredients in a large bowl:  sauteed veggies and mushrooms, grated teleme cheese, beaten eggs, boiled red lentils, parsley, salt and pepper.

Put the composition in a previously oil coated casserole.

In a separate bowl mix the breadcrumbs with grated Parmesan and spread evenly over the veggies in the casserole.

Bake for 40 minutes at  180-200 degrees Celsius.

It’s beyond delicious! You’ll love this lentils and veggies gratin!

Reteta asta de paste cremoase este facuta de tatal meu. Mi-a placut la nebunie! Este oarecum diferita fata de pastele pe care le face el in mod normal. M-a uimit ca este mult mai light si sanatoasa Aromele sunt minunate, iti garantez ca te vor uimi si pe tine.

Pastarnacul este incredibil! Am inceput relativ de curand sa il consumam mai des. Inainte il puneam doar in ciorbe acum il folosim in sosuri si mancaruri de orice fel. Ne place la nebunie! Sosul de pastarnac cu mustar este chiar o super-inventie si tot meritul ii apartine tatalui meu. Daca adaugati si niste hrean devine un pic iute si chiar mai bun!

Cu siguranta o sa va placa aceasta reteta de paste cremoase cu morcovi si pastarnac. Astept parerile si sfaturile voastre in rubrica de comentarii de mai jos!

Paste cremoase cu morcovi si sos de pastarnac si mustar

Ingrediente:

• penne integrale
• 4 morcovi, feliati
• 4 pastarnaci, feliati
• ulei de masline
• 1 lg oregano uscat
• 2-3 catei de usturoi, pisati
• 3 Lg mustar
• busuioc proaspat, maruntit
• 5 Lg pasta de tomate
• cascaval ras (optional)
• sare si piper dupa gust

Instructiuni:

Se fierb pastele 10 minute.

Sos de morcovi

Se pun feliutele de morcov in robotul de bucatarie si se mixeaza pana devin pasta.

Se incinge putin ulei de masline intr-o tigaie si se adauga pasta de morcov, usturoiul pisat, pasta de tomate, oregano, sare si piper. Se lasa la foc mic, amestecand continuu, aproximativ 10 minute.

Se ia de pe foc si se adauga busuiocul maruntit.Se amesteca impreuna cu pastele si se aduga cascaval ras (optional).

Sos de pastarnac

Se pun feliutele de pastarnac in robotul de bucatarie si se mixeaza pana devin pasta.

Se incinge putin ulei de masline intr-o tigaie si se adauga pasta de pastarnac, sare si mustar.

Se lasa la foc mic 5 minute.

Sfat: Folositi pastarnac tanar care e mai putin fibros.

Spicy Carrot Penne Pasta with Mustard and Parsnip Sauce

This is a penne pasta recipe made by my father, which I really enjoyed! It is something different from his usual pasta recipes and that is why I liked it so much. You’ll absolutely love the tastes and textures in this penne pasta recipe.

Parsnip is really amazing! We recently started using it more in recipes. I used to add it only in soups but now I see what I’ve missed! This parsnip-mustard sauce is a keeper! You can use it as a dip or spread or even as a standalone pasta sauce.

I guarantee you’ll love my dad’s penne pasta dish. I ate double servings!! It’s a super healthy, low fat, vegan recipe you’ll love

Ingredients:

• whole wheat penne pasta
• 4 carrots, sliced
• 4 parsnips, sliced
• olive oil
• salt and pepper, to taste
• 1 tsp dry oregano
• 2-3 garlic cloves, mashed
• 3 tsps good quality mustard
• 5 tsps tomato paste
• fresh chopped basil
• grated parmesan (optional)

Directions:

Boil pasta for about 10 minutes.

For carrot sauce:

Put sliced carrots in the food processor and blend until they turn into a paste.

Heat some olive oil in a medium pan. Add carrot paste, mashed garlic cloves, tomato paste, oregano, salt and pepper. Cook for about 10 minutes then remove from heat.

Mix with pasta and add fresh chopped basil and grated parmesan on top.

For parsnip sauce:

Put sliced parsnips in the food processor and blend until smooth.

Heat a little bit of olive oil in a small pan and add the parsnip paste, salt and mustard.

Cook for 5 minutes

Tip: Use smaller parsnips in order to get a creamier sauce.