ANTIPASTO PLATTER OF ROSEMARY POTATOES, PARMESAN CRUMBED PARSNIPS AND STEAMED FENNEL BULB WITH AIOLI

  • ANTIPASTO PLATTER OF ROSEMARY POTATOES, PARMESAN CRUMBED PARSNIPS AND STEAMED FENNEL BULB WITH AIOLI

ANTIPASTO PLATTER OF ROSEMARY POTATOES, PARMESAN CRUMBED PARSNIPS AND STEAMED FENNEL BULB WITH AIOLI

Description

(serves 6)


Serve as an entrée or as an antipasto with drinks. Give guests side plates and forks because it's a messy antipasto to eat.

INGREDIENTS

 

METHOD

  • Warm a platter and place Rosemary Potatoes, Parmesan Crumbed Parsnips and Steamed Fennel Bulb onto it. Place a bowl of Aioli in centre of platter so guests can dip hot or warm vegetables into Aioli. Links to recipes used in Antipasto Platter: