Dip parsnip, carrot and eggplant

Ingredients
1 parsnip (chervil)
1 carrot
1 eggplant
1/2 bunch parsley (without stems)
3 cloves garlic
1 tbsp olive salad
1 tbsp almond sunflower oil
Himalayan salt - to taste
3 tbsp balsamic vinegar
Dip parsnip, carrot and eggplant
Photo added on
Photo author
JDulle
Method
Pashtarnaka, carrot, eggplant Wash, peel and cut into in large pieces. Eggplant soak for 30 minutes in water, and the water is discharged. All vegetables Steaming along with two cloves of garlic for 30 minutes. * steamed vegetables Strain along with other spices and 1 surova skilidka garlic.
Containers:
Difficulty
Easy
Tested
0 users
Author
JDulle
27 Feb 2014