Saté from California Walnuts with Ducca and Braised Parsnip



For the Saté from Walnuts
2 cups chickpeas (cooked)
1 1/2 cups California walnuts (roasted and coarsely chopped)
2 cups garden parsley (plucked)
1/3 cup wheat flour (sieved)
1 tbsp lemon zest
1/8 cup ducca
1 1/2 tsp salt
For the Parsnip
6 cups parsnip (peeled)
2 tbsp olive oil
1/4 cup bay leaves
For the Walnut Pesto
2 cups California walnuts
2 cups garden parsley (plucked)
1/2 cup olive oil
1 clove of garlic
1 tsp salt


These saté skewers use only plant-based ingredients and are refined with oriental Ducca.

Recipe developed by Heiko Antoniewicz for the California Walnut Commission 2021.


Saté from Walnuts 

Mix chickpeas in a blender. Add flour until a firm mixture develops. Finely chop garden parsley, grate lemon zest, then add both to the blender. Fold in walnuts. Season with Ducca and salt, form mixture into shape and roast on wooden skewers in a pan with olive oil.


Cook parsnip and bay leaves in salt water. Refresh in ice water and pat dry. Halve 

lengthwise and roast in a pan with oil on both sides until slightly brown.

Walnut Pesto

Finely chop walnuts. Finely chop garden parsley and add to the nuts. Peel, press and add garlic. Chop everything again with a little olive oil until a granular mass develops. Season with salt.


Place parsnip onto plates and spread pesto. Arrange saté skewers beside parsnip and garnish with walnuts as desired.