| For the Saté from Walnuts | |
|---|---|
| 2 cups | chickpeas (cooked) |
| 1 1/2 cups | California walnuts (roasted and coarsely chopped) |
| 2 cups | garden parsley (plucked) |
| 1/3 cup | wheat flour (sieved) |
| 1 tbsp | lemon zest |
| 1/8 cup | ducca |
| 1 1/2 tsp | salt |
| For the Parsnip | |
| 6 cups | parsnip (peeled) |
| 2 tbsp | olive oil |
| 1/4 cup | bay leaves |
| For the Walnut Pesto | |
| 2 cups | California walnuts |
| 2 cups | garden parsley (plucked) |
| 1/2 cup | olive oil |
| 1 | clove of garlic |
| 1 tsp | salt |
Description
These saté skewers use only plant-based ingredients and are refined with oriental Ducca.
Recipe developed by Heiko Antoniewicz for the California Walnut Commission 2021.
Saté from Walnuts
Mix chickpeas in a blender. Add flour until a firm mixture develops. Finely chop garden parsley, grate lemon zest, then add both to the blender. Fold in walnuts. Season with Ducca and salt, form mixture into shape and roast on wooden skewers in a pan with olive oil.
Parsnip
Cook parsnip and bay leaves in salt water. Refresh in ice water and pat dry. Halve
lengthwise and roast in a pan with oil on both sides until slightly brown.
Walnut Pesto
Finely chop walnuts. Finely chop garden parsley and add to the nuts. Peel, press and add garlic. Chop everything again with a little olive oil until a granular mass develops. Season with salt.
Assembly
Place parsnip onto plates and spread pesto. Arrange saté skewers beside parsnip and garnish with walnuts as desired.