Organic dill cakes with root vegetable puree & fennel crudité

Finely chop the fennel and store in cold water until use.

Organic dill cakes:
Prepare according to package directions. Cut into quarters before serving.

Root vegetable puree:
Peel and clean the carrots, parsnips, onions and garlic. Cut them into pieces. Sauté the vegetables first and then cook until tender.
Place all the vegetables in a blender and blend with the spices. Add a little of the water from cooking at a time to the desired consistency.

Season with lemon juice and serve with thin slices of fresh fennel, sunflower seeds, olive oil and parsley drizzle.

Enjoy!

Contents (10 servings):
- Organic dill cakes (1-2 pieces per serving)
- Fennel (as needed)
- Parsley (freshly chopped - as needed)
- Lemon juice (as needed)
- Sunflower seeds (a handful)
- Olive oil (as needed)

Root vegetable puree:
- 1500 g carrots
- 500 g parsnips
- 200 g onion
- 50 g garlic
- 35 g salt
- 10 g ground fennel powder