Recipe courtesy of Food Network Kitchen
Save Recipe Print
Carrot and Parsnip Ribbons
Total:
15 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
15 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Directions

Whisk 1/4 cup olive oil with 3 tablespoons sherry vinegar, 1/2 teaspoon kosher salt and a few grinds of pepper in a large bowl. Peel 3/4 pound each parsnips and carrots into ribbons using a vegetable peeler; add to the bowl. Add 1 cup fresh parsley; toss. Season with salt and pepper; top with chopped smoked almonds.

Photograph by Ryan Dausch

Get the Recipe

Chicken Ramen Noodle Casserole

This creamy casserole is low maintenance and packed with flavor.

IDEAS YOU'LL LOVE

Roasted Parsnips and Carrots

Recipe courtesy of Ina Garten

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Recipe courtesy of Giada De Laurentiis

Parsnip Puree

Recipe courtesy of Tyler Florence

Roasted Carrots

Recipe courtesy of Ina Garten

Baby Carrots

Recipe courtesy of Rachael Ray

Sauteed Carrots

Recipe courtesy of Ina Garten

Carrot Cake Recipe

Recipe courtesy of Robert Clinton

Honey Glazed Carrots

Recipe courtesy of Sunny Anderson

Carrot and Pineapple Cake

Recipe courtesy of Ina Garten

Browse Reviews By Keyword