Parsnip Carrot Salad Recipes

CARROT AND PARSNIP SALAD

Carrot and Parsnip Salad image

Provided by Pierre Franey

Categories easy, quick, salads and dressings

Time 15m

Yield 4 or more servings

Number Of Ingredients 11

Ingredients

4 carrots, about 1 pound
3 parsnips, about 1 pound
1/2 cup chopped scallions or green onions
2 teaspoons finely minced garlic
1 tablespoon mustard, preferably the Dijon type
3 tablespoons red-wine vinegar
1/4 teaspoon ground cumin
Salt to taste if desired
Freshly ground pepper to taste
1/3 cup corn, peanut or vegetable oil
4 tablespoons finely chopped parsley

Steps:

Trim and scrape the carrots. Grate the carrots, using the coarse blade of a grater. There should be about 3 cups.
Trim and scrape the parsnips. Grate the parnips, using the coarse blade. There should be about 3 cups.
Combine the grated carrots, parsnips and scallions in a mixing bowl.
In a separate small mixing bowl, combine the garlic, mustard, vinegar, cumin, salt and pepper. Start beating with a wire whisk while gradually adding the oil. Stir in the parsley.
Pour the sauce over the carrots and parsnips and blend well.

Nutrition Facts : @context http, Calories 293, UnsaturatedFat 17 grams, Carbohydrate 29 grams, Fat 19 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 649 milligrams, Sugar 10 grams, TransFat 0 grams

PARSNIP CARROT SALAD

Parsnip Carrot Salad image

This recipe is my version of one by Marge Campbell of Waymart, Pennsylvania. I just dressed it up a bit. This is also good as a side dish.

Provided by Happy Harry 2

Categories Vegetable

Time 23m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3 cups parsnips, peeled and sliced
3/4 cup carrot, peeled and sliced
3 tablespoons orange juice (fresh is best)
1 tablespoon olive oil
1 1/2 teaspoons lemon juice (fresh is best)
3/4 teaspoon prepared mustard (preferably Dijon)
3 tablespoons chives, minced
4 tablespoons red onions, minced fine
3/4 teaspoon celery salt
3/4 teaspoon poppy seed
1/2 teaspoon salt (I don't use any) (optional)

Steps:

In a small bowl, whisk juices, oil, and mustard until blended. Set aside.
Place parsnips and carrots in large saucepan and cover with water, salt now if using. Bring to a boil.
Reduce heat to a simmer, cover and cook until just crisp-tender, about 8 minutes.
Drain the vegetables and toss with onion, poppy seeds, and juice mix.
Plate and sprinkle with chives and celery salt.
Serve warm or at room temperture.

Nutrition Facts : Calories 128, Fat 4, SaturatedFat 0.6, Sodium 38, Carbohydrate 22.8, Fiber 6, Sugar 7.4, Protein 1.8

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