Ingredients:
- 680g (1 small bag) fingerling potatoes, cut into small rounds
- 180g cooked lentils
- 4 parsnips, peeled and chopped
1 red onion, sliced - 2-3 tbsp love.legrand salted vegan butter
- 1/4 cup fresh dill, chopped
3 cloves garlic, minced - 1 lemon, juiced
- salt + pepper, to tasteThe dressing:
- 4 tbsp love.legrand plain vegan cream
- cheese
- 1 clove garlic, minced
- 2 tbsp fresh lemon juice
- 1 tbsp fresh dill, chopped
- 2-4 tbsp water to thin (or you could also use evoo)
- a pinch of salt + pepper
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