Winter vegetable dip



Sigdal Herbs and Sea Salt
2 carrots
300 g pumpkin puree
1 parsnip
100 g cashew nuts
3 cloves of garlic
1 dl olive oil
1 half lemon



Peel the vegetables, cut them coarsely and mix them on a baking tray with the olive oil, garlic, cashew nuts and a pinch of salt.

Cook at 200 °C for 30 min, or until the vegetables are cooked.

Crush this preparation with half a lemon juice.

Season to taste with olive oil and salt.

Serve hot or cold, accompanied by pieces of Sigdal Herbs and Sea Salt.

With Sigdal, dare healthy excess!