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Turnip and beetroot carpaccio with anchovy and almonds pesto sauce

Turnip and beetroot carpaccio with anchovy and almonds pesto sauce

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KitchenAid Chef
    Import-Recipe - Turnip and beetroot carpaccio with anchovy and almonds pesto sauce
    Turnip and beetroot carpaccio with anchovy and almonds pesto sauce

    Duration
    Total15min
    Prep15min

    Tools

    FOOD_PROCESSOR_ATTACHMENTFOOD_PROCESSOR_ATTACHMENT
    STAND_MIXERSTAND_MIXER

    Ingredients

    Serving

    50 g

    shaved parmesan cheese

    1

    turnip

    2

    beetroots

    25 g

    almond flour

    1 tsp

    anchovy paste

    1 tsp

    chopped parsley

    4 tbsp

    extra virgin olive oil

    pinch

    ground black pepper

    Step by step

    1. Attach the Food processor to the KitchenAid Stand Mixer with the Fine Shredding Disc inserted.

    2. Turn Speed Control Lever to 3 and grate the cubed parmesan. Press with the food pusher if necessary.

    3. Wash and rinse carefully the turnips and beetroot to remove any trace of soil.

    4. Remove the Fine Shredding Disc and replace it with the Slicing Disc setting the external adjustable control lever to thin slices.

    5. Place a bowl beneath the attachment, Turn Speed Control Lever to 4 then insert the vegetables, gently pressing with the food pusher if necessary.

    6. In a small bowl combine the anchovy paste with the almond flour, 4 tablespoons of oil and the chopped parsley, mix well.

    7. Divide evenly onto 4 plates and sprinkle with the shaved parmesan.

    8. Serve immediately, drizzled with the almonds dressing and garnish with fresh cracked black pepper.

    9. Looking for getting emotional with this dish? Combine ¼ cup mayonnaise, wasabi paste and garlic in a small bowl and spread over the preparation, then sprinkle with grounded hazelnuts.