Parsnip Salad Recipes

PARSNIP CARROT SALAD

Parsnip Carrot Salad image

"Because my husband's garden produced an overabundance of parsnips, I experimented and came up with this combination that can be served as an appetizer, salad or side dish," writes Marge Campbell of Waymart, Pennsylvania. "We like it with duck or chicken."

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

3 cups sliced peeled parsnips
3/4 cup sliced peeled carrots
3 tablespoons orange juice
1 tablespoon olive oil
1-1/2 teaspoons lemon juice
3/4 teaspoon Dijon mustard
3 tablespoons minced chives
3/4 teaspoon celery seed

Steps:

Place the parsnips and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Meanwhile, in a small bowl, whisk the orange juice, oil, lemon juice and mustard until blended., Drain the vegetables; add orange juice mixture and toss to coat. Sprinkle with the chives and celery seed. Serve warm.

Nutrition Facts : Calories 124 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 42mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 6g fiber), Protein 2g protein. Diabetic Exchanges

SHAVED PARSNIP SALAD

Shaved Parsnip Salad image

A surprisingly good source of vitamin C, the raw parsnips in this healthy holiday side have slightly more of the antioxidant than their cooked counterparts.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 10m

Number Of Ingredients 6

Ingredients

2 tablespoons sherry vinegar
3 tablespoons extra virgin olive oil
Coarse salt and freshly ground pepper
2 hearts of romaine, cut into bite-size pieces
3 parsnips (about 8 ounces), peeled and shaved very thinly (on a mandolin or with a vegetable peeler)
4 medjool or 6 regular dates, pitted and cut into 1/2 inch pieces

Steps:

Whisk together vinegar and oil; season with salt and pepper.
Toss parsnips, lettuce, and dates. Drizzle with dressing. Season with salt and pepper.

Nutrition Facts : Calories 105 g, Fat 5 g, Fiber 3 g, Protein 1 g, Sodium 5 g

PARSNIP SALAD

Parsnip Salad image

Make and share this Parsnip Salad recipe from Food.com.

Provided by Stacy B

Categories Vegetable

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups parsnips, grated
1/2 cup celery, chopped
1/4 cup green pepper, chopped
1/2 teaspoon parsley flakes
1/3 cup mayonnaise
1 tablespoon salad oil
1 tablespoon vinegar
1 teaspoon lemon juice
1/2 teaspoon salt

Steps:

Combine parsnip, celery, green pepper and parsley in bowl.
Mix mayonnaise, salad oil, vinegar, lemon juice and salt together in measuring cup or bowl. Pour over parsnip mixture. Toss lightly. Serve.

Nutrition Facts : Calories 297.1, Fat 20.2, SaturatedFat 2.9, Cholesterol 10.2, Sodium 891.2, Carbohydrate 29.1, Fiber 5.7, Sugar 8.3, Protein 1.9

PAN-FRIED STEAK & PARSNIP SALAD

Pan-fried steak & parsnip salad image

A moreish winter salad that makes the most of seasonal veg - it's low in fat too, if you're watching your weight

Provided by Good Food team

Categories Dinner, Lunch, Main course

Time 20m

Number Of Ingredients 8

Ingredients

sirloin steak (weighing about 250g/9oz) , trimmed of fat
2 parsnips , peeled and cut into strips or coarsley grated
4 dates , stoned and quartered lengthways
150g bag baby leaf green salad with chard
handful mint leaves, roughly chopped
3 tbsp low-fat crème fraîche
2 tsp horseradish sauce
squeeze lemon juice

Steps:

Heat a griddle pan until very hot, season the steak, then fry for 1½-2½ mins each side for rare to medium. Remove from the pan and rest for 5 mins, before thinly slicing.
Make the dressing by whisking the crème fraîche, horseradish sauce and lemon juice together in a large bowl. Tip in the parsnip and dates, then toss together with some seasoning. Divide the leaf salad between 2 plates with the parsnip salad on top. Lay the sliced beef over the salad and finish with a scattering of mint leaves.

Nutrition Facts : Calories 474 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 46 grams sugar, Fiber 10 grams fiber, Protein 35 grams protein, Sodium 0.42 milligram of sodium

WINTER LEAF & PARSNIP SALAD WITH WALNUTS

Winter leaf & parsnip salad with walnuts image

John Torode's bitter leaf salad and vinaigrette are a good foil to a creamy tart or rich ham

Provided by John Torode

Categories Buffet, Dinner, Lunch, Side dish

Time 40m

Yield Serves 10 with other dishes

Number Of Ingredients 6

Ingredients

4 parsnips , sliced into 1cm rounds
2 tbsp vegetable oil
100g walnut halves
3 large heads chicory or radicchio, leaves separated
200g mixed salad leaves , such as baby spinach and watercress
John Torode's vinaigrette (see below)

Steps:

Heat oven to 200C/180C fan/gas 6. Toss the parsnips with the oil in a roasting tin, then roast for 20-25 mins until golden and tender. Add the nuts and roast for 15 mins more until the nuts are coloured. Take from the oven and cool. Can be cooked up to 2 days ahead.
Put all the leaves, parsnips and nuts into a large serving bowl.
Make the vinaigrette according to the recipe below and serve on the side - this way your guests can add their own dressing, and your salad won't go soggy if it's not eaten straight away.

Nutrition Facts : Calories 132 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium

PARSNIP, PEAR AND PECAN SALAD

Parsnip, Pear and Pecan Salad image

I didn't try parsnips until I was well into my 40s, but now I can't get enough of them. This salad is so delicious, I defy your kids to turn their noses up at it. -Jodi Taffel, Altadena, California

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1 cup shredded Parmesan cheese
2 cups peeled parsnips, julienned
1 cup D'Anjou pears, cut into 1/2-inch cubes
1/2 cup chopped pecans
1/2 cup fresh shelled or frozen peas, thawed
1/2 cup pomegranate seeds
1/2 cup pine nuts
1 teaspoon kosher salt
1/2 teaspoon pepper
1/3 cup mayonnaise
3 tablespoons water

Steps:

Preheat oven to 400°. Drop Parmesan cheese, 2 tablespoonfuls at a time, 1/2 in. apart onto a lightly greased or parchment-lined baking sheet. There should be 8 circles. Bake until cheese is melted and golden brown, 12-15 minutes. Cool completely., Combine next 8 ingredients. Mix thoroughly. Stir together mayonnaise and water. Add to salad; toss to coat. Serve with Parmesan crisps.

Nutrition Facts : Calories 254 calories, Fat 20g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 461mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 4g fiber), Protein 7g protein.

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