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Root vegetables spread

prep time

20 minutes


  • 70g carrots
  • 50g celery
  • 50g parsley
  • 70g onions
  • 1 table spoon of butter
  • 1 table spoon of mustard
  • 2-3 table spoons of white yoghurt
  • fresh chives
  • salt


1. Grate all the root vegetables roughly, onions tiny.

2. Put butter in a pan and slowly cook until.

3. Cool down and mix with mustard and white yoghurt. Add salt and chives as much as you wish.

4. It tastes great with corn chips or nachos.

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