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Parsnip Salad

  • 4servings
  • 35minutes

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Source: www.cookingchanneltv.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsP
MineralsNatrium, Fluorine, Chromium, Silicon, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 pound parsnips , peeled, cut in

  2. 1/2 lengthwise, then cut into 1 1/2-inch chunks

  3. Olive oil

  4. Salt and freshly ground black pepper

  5. 1 bunch watercress, thick stems plucked

  6. 1 Gala or Red Delicious apple , cored and very thinly sliced

  7. 2 small shallots , very thinly sliced

  8. 1/4 cup apple cider vinegar

  9. 1 tablespoon whole-grain Dijon mustard

  10. 1/3 cup soybean or safflower oil

  11. 2 teaspoons superfine sugar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F.

  2. 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.

  3. Whisk together dressing ingredients and season, to taste, with salt and pepper.

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