Photo: Parsnip Salad Recipe
Ingredients
- 1 pound parsnips, peeled, cut in 1/2 lengthwise, then cut into 1 1/2-inch chunks
- Olive oil
- Salt and freshly ground black pepper
- 1 bunch watercress, thick stems plucked
- 1 Gala or Red Delicious apple, cored and very thinly sliced
- 2 small shallots, very thinly sliced
- 1/4 cup apple cider vinegar
- 1 tablespoon whole-grain Dijon mustard
- 1/3 cup soybean or safflower oil
- 2 teaspoons superfine sugar
Directions
Preheat oven to 400 degrees F.
Toss parsnip chunks with olive oil and salt and pepper and place on a baking sheet. Roast until nicely browned, turning as needed, about 20 minutes. Let cool. Then toss with watercress, apple and shallot.
Whisk together dressing ingredients and season, to taste, with salt and pepper.
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By yahooyazoo2_4566635
brandon, MS
on October 08, 2009
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I made this salad for supper; could not find the watercress, looked at 4 upscale groceries. Used a pkg'd lettuce, called artistic lettuce; it was good, the dressing was great. Like some of the others will probably keep the salad dressing to use again. Will keep looking for the watercress and if/when I find it will make this salad again; this is the first time I (think have ever had parsnips; they were delicious by them selves, as well as on the salad.
Long years ago my family and I shared a Thanksgiving dinner w/a couple (he was from England & she was from Finland she made a dish called 'sweets' and I think it was made w/parsnips; not sure. Does anyone know? thanks for the wonderful recipe....ldb
By liveshooter_9420233
Surrey, BC
on April 24, 2008
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It was alright. My husband gave it a 6 out of 10. Good for variety but not something you would make all the time. I really did like the dressing though.
By writeanemail_93...
cincinnati, OH
on April 24, 2008
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So good I made it two nights in a row. Didn't have enough parsnips or a pear so the first night I substituted asparagus and an apple. The second night I roasted yellow squash, zucchini, asparagus, beets, parsnips, carrots, orange bell pepper, and let everyone select the veggies they wanted on their salad. Also, I used a mixture of greens both nights. Goat cheese added a nice compliment to the pear. Can't wait for the leftovers at lunch!
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