Carrot and Parsnip Ribbons

  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 servings
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Directions

  1. 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.

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