Carrot and Parsnip Ribbons
- Level: Easy
- Yield: 4 servings
- Total: 15 min
- Active: 15 min
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.