Parsley Root and Walnut spread

A spread to go with bread for breakfast or as a side! From Michał Korkosz’s book.

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Step 1

Place the parsley root, milk, rosemary sprig, and salt in a medium saucepan. Bring to a boil; cook, stirring occasionally, until fork-tender, about 20 minutes. Drain, reserving 1/4 cup of milk.

Step 2

Combine the cooked parsley root, walnuts, garlic, chopped rosemary, oil, and lemon zest in a food processor. Pulse into smooth, adding the saved milk to get a creamy consistency.

Step 3

To serve, transfer the spread to a shallow bowl, top with rosemary, and drizzle with more cold-pressed rapeseed oil. Eat with your favourite bread.