Parsnip Salad Recipes
PARSNIP CARROT SALAD
"Because my husband's garden produced an overabundance of parsnips, I experimented and came up with this combination that can be served as an appetizer, salad or side dish," writes Marge Campbell of Waymart, Pennsylvania. "We like it with duck or chicken."
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place the parsnips and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Meanwhile, in a small bowl, whisk the orange juice, oil, lemon juice and mustard until blended., Drain the vegetables; add orange juice mixture and toss to coat. Sprinkle with the chives and celery seed. Serve warm.
Nutrition Facts : Calories 124 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 42mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 6g fiber), Protein 2g protein. Diabetic Exchanges
PARSNIP SALAD
Make and share this Parsnip Salad recipe from Food.com.
Provided by Stacy B
Categories Vegetable
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Combine parsnip, celery, green pepper and parsley in bowl.
- Mix mayonnaise, salad oil, vinegar, lemon juice and salt together in measuring cup or bowl. Pour over parsnip mixture. Toss lightly. Serve.
Nutrition Facts : Calories 297.1, Fat 20.2, SaturatedFat 2.9, Cholesterol 10.2, Sodium 891.2, Carbohydrate 29.1, Fiber 5.7, Sugar 8.3, Protein 1.9
SHAVED PARSNIP SALAD
A surprisingly good source of vitamin C, the raw parsnips in this healthy holiday side have slightly more of the antioxidant than their cooked counterparts.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 6
Steps:
- Whisk together vinegar and oil; season with salt and pepper.
- Toss parsnips, lettuce, and dates. Drizzle with dressing. Season with salt and pepper.
Nutrition Facts : Calories 105 g, Fat 5 g, Fiber 3 g, Protein 1 g, Sodium 5 g
PARSNIP SALAD
Steps:
- 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.
RAW PARSNIP SALAD
Make and share this Raw Parsnip Salad recipe from Food.com.
Provided by CJAY8248
Categories Low Protein
Time 10m
Yield 1 salad, 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix parsnips, pineapple, and marshmallows. Mix salad dressing, sugar and pineapple juice. Pour dressing over parsnip mixture; blend. Chill.
Nutrition Facts : Calories 126.4, Fat 2.2, SaturatedFat 0.7, Cholesterol 12.1, Sodium 166.4, Carbohydrate 26.3, Fiber 2.7, Sugar 16.1, Protein 1.8
CHICKEN AND PARSNIP SALAD WITH ROASTED SHALLOT DRESSING
Provided by Celia Barbour
Categories salads and dressings
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Peel parsnips and quarter lengthwise, cutting out core. Cut parsnips into pieces about size of long French fries. Place in a bowl. Cut unpeeled potatoes into 1-inch chunks, and add to bowl. Add shallots and enough olive oil to coat (about 1 tablespoon) and sprinkle generously with salt and pepper.
- Spread on a baking sheet and roast until soft, about 35 minutes, turning once midway through roasting. Be careful not to overcook, removing shallots when very soft and smaller pieces of parsnip as soon as they are browned and tender. Set shallots aside. Combine parsnips, potatoes and chicken in a bowl.
- Peel shallots and chop very finely. Transfer to a bowl and combine with 1/4 cup plus 1 tablespoon olive oil, vinegar, mustard and herbs. Season with salt and pepper to taste.
- Toss chicken and parsnip mixture with about half the dressing. Toss lettuce and arugula with remaining dressing. Arrange greens on plates with chicken mixture on top and serve.
Nutrition Facts : @context http, Calories 209, UnsaturatedFat 10 grams, Carbohydrate 21 grams, Fat 12 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 404 milligrams, Sugar 5 grams, TransFat 0 grams
PARSNIP, PEAR AND PECAN SALAD
I didn't try parsnips until I was well into my 40s, but now I can't get enough of them. This salad is so delicious, I defy your kids to turn their noses up at it. -Jodi Taffel, Altadena, California
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Drop Parmesan cheese, 2 tablespoonfuls at a time, 1/2 in. apart onto a lightly greased or parchment-lined baking sheet. There should be 8 circles. Bake until cheese is melted and golden brown, 12-15 minutes. Cool completely., Combine next 8 ingredients. Mix thoroughly. Stir together mayonnaise and water. Add to salad; toss to coat. Serve with Parmesan crisps.
Nutrition Facts : Calories 254 calories, Fat 20g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 461mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 4g fiber), Protein 7g protein.
CARROT AND PARSNIP SALAD
Provided by Pierre Franey
Categories easy, quick, salads and dressings
Time 15m
Yield 4 or more servings
Number Of Ingredients 11
Steps:
- Trim and scrape the carrots. Grate the carrots, using the coarse blade of a grater. There should be about 3 cups.
- Trim and scrape the parsnips. Grate the parnips, using the coarse blade. There should be about 3 cups.
- Combine the grated carrots, parsnips and scallions in a mixing bowl.
- In a separate small mixing bowl, combine the garlic, mustard, vinegar, cumin, salt and pepper. Start beating with a wire whisk while gradually adding the oil. Stir in the parsley.
- Pour the sauce over the carrots and parsnips and blend well.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 17 grams, Carbohydrate 29 grams, Fat 19 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 649 milligrams, Sugar 10 grams, TransFat 0 grams
WINTER LEAF & PARSNIP SALAD WITH WALNUTS
John Torode's bitter leaf salad and vinaigrette are a good foil to a creamy tart or rich ham
Provided by John Torode
Categories Buffet, Dinner, Lunch, Side dish
Time 40m
Yield Serves 10 with other dishes
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the parsnips with the oil in a roasting tin, then roast for 20-25 mins until golden and tender. Add the nuts and roast for 15 mins more until the nuts are coloured. Take from the oven and cool. Can be cooked up to 2 days ahead.
- Put all the leaves, parsnips and nuts into a large serving bowl.
- Make the vinaigrette according to the recipe below and serve on the side - this way your guests can add their own dressing, and your salad won't go soggy if it's not eaten straight away.
Nutrition Facts : Calories 132 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium
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