Original Recipe: Endive, Cannellini and Walnut Appetizers
- 2 c. celeriac puree (or parsnip puree)
- 2 cloves garlic
- 2 T. EVOO
- 2 T. fresh lemon juice
- 30 Belgian endive leaves
- 1/4 c. walnuts, toasted and chopped
- 1/4 c. roasted red bell pepper or sun dried tomatoes, chopped (or fresh, if you prefer)
Puree the celeriac, garlic, olive oil and lemon juice in a blender or food processor.
Refrigerate until ready to serve.
Spoon into endive leaves, top with walnuts and red pepper or sun dried tomato.