Parsnip Salad Recipes

PARSNIP CARROT SALAD

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.

PARSNIP SALAD

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.

SHAVED PARSNIP SALAD

Steps:

• Whisk together vinegar and oil; season with salt and pepper.
• Toss parsnips, lettuce, and dates. Drizzle with dressing. Season with salt and pepper.

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

Steps:

• Mix parsnips, pineapple, and marshmallows. Mix salad dressing, sugar and pineapple juice. Pour dressing over parsnip mixture; blend. Chill.

CHICKEN AND PARSNIP SALAD WITH ROASTED SHALLOT DRESSING

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.

PARSNIP, PEAR AND PECAN SALAD

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.

CARROT AND PARSNIP SALAD

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.

WINTER LEAF & PARSNIP SALAD WITH WALNUTS

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.