Tuesday, 8 March 2011

Parsnip Slaw

Since my epiphany that beets can be eaten raw a while back, I have started to wonder about other vegetables I have never eaten raw. How about parsnips? In fact when grated they made a very nice salad.

I had nothing to post yesterday because I spent the weekend surfing for horticultural porn researching peonies instead of cooking anything, or at least anything more interesting than simple pasta and fried potatoes. After all that heavy stuff we really needed a nice salad though. I had to laugh when I looked down at them after I assembled them and thought, hmm, peonies.

4 servings
20 minutes prep time

Parsnip Slaw
Make the Dressing:
1/2 teaspoon coriander seed
1/2 teaspoon fennel seed
1 teaspoon honey
the juice of 1/2 lemon
3 tablespoons mayonnaise (light is fine)

Grind the coriander and fennel seed together. Put them in a small bowl with the honey and lemon seed. Heat until the honey just melts (20 seconds in the microwave for me), mix well, and set this aside. Just before mixing it into the salad, mix in the mayonnaise. (This will let it cool down again first.)

Make the Salad:
250 grams (1/2 pound, or 2 to 3 medium-large) parsnips
1 cup peeled and grated celeriac
1/2 head hydroponic lettuce

Peel and grate the vegetables. Wash and drain well the lettuce. Arrange the lettuce over single serving plates.

Toss the salad with the salad dressing, and arrange it over the lettuce.




Last year at this time I made Nutty Mushroom Pate and Chocolate Peanut Crisp Squares.

1 comment:

Singing in the Dark said...

Love this idea. I was thinking tonight of what to do with parsnips for summer that would be salad-like -- I love parsnips but generally only roast them in winter -- and found your recipe. Thank you for the inspiration (and the laugh about horticultural porn, something I really relate to).