Toppings and sauces for the wow effect :

[tanjimajuha20]

How to prepare parsnip fries:

First, thoroughly brush and wash the parsnips. Peeling is optional - the skin can be left on, depending on your preference. Cut the parsnips into even, long strips so that they cook evenly. Depending on your business and equipment, you can either fry them in the deep fryer until golden brown or prepare them in the oven. For the oven version, marinate the parsnips with olive oil, salt, pepper and a dash of lemon, place them on a baking tray and bake at around 200 °C (top/bottom heat) until crispy. Shortly before the end, you can sprinkle grated Parmesan over them and let it melt.


For the ultimate iran phone data enjoyment, serve the parsnip fries with a spicy cheddar chili sauce, whose creamy spiciness harmonizes perfectly with the sweetness of the parsnips.
Other variations could be truffle mayonnaise, herb curd or a smoky BBQ sauce – ideal for guests looking for something unusual.
Seasonal work is a key aspect in the catering industry, especially for businesses that rely on seasonal peaks - during the winter months, this applies to ski huts or Christmas markets with their catering stands. We offer you a comprehensive overview of seasonal work in the catering industry .



4. Vegan beetroot tartare – the eye-catcher for your winter table
Tartar often impresses with its bright red color - and you don't always need minced meat or fish for that! Beetroot is a true all-rounder winter vegetable that is great in any form: raw, cooked, fried or fermented. For a vegan tartar, beetroot not only brings an intense color, but also an exciting depth of flavor.

How to make the perfect beetroot tartare:

Bake fresh beetroot in the oven or use pre-cooked beetroot. Cut them into fine cubes and mix them with chopped capers and briefly sautéed or blanched shallots or spring onions. Prepare a dressing to your taste, e.g. with olive oil, lemon juice or vinegar, a touch of agave syrup, mustard, salt, pepper and fresh herbs. Pour the dressing over the beetroot mixture and let it all infuse well. Arrange the tartare on the plate using a serving ring and refine it with toppings such as thinly sliced ​​gherkins or roasted nuts.