Parsnip Salad Recipes
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, 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.
PAN-FRIED STEAK & PARSNIP SALAD
A moreish winter salad that makes the most of seasonal veg - it's low in fat too, if you're watching your weight
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 20m
Number Of Ingredients 8
Steps:
- Heat a griddle pan until very hot, season the steak, then fry for 1½-2½ mins each side for rare to medium. Remove from the pan and rest for 5 mins, before thinly slicing.
- Make the dressing by whisking the crème fraîche, horseradish sauce and lemon juice together in a large bowl. Tip in the parsnip and dates, then toss together with some seasoning. Divide the leaf salad between 2 plates with the parsnip salad on top. Lay the sliced beef over the salad and finish with a scattering of mint leaves.
Nutrition Facts : Calories 474 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 46 grams sugar, Fiber 10 grams fiber, Protein 35 grams protein, Sodium 0.42 milligram of sodium
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
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
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.
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- Preheat the oven to 200ºC/400ºF/gas 6. Peel and trim the parsnips, cutting them into batons approximately 5cm long and 1cm thick.
- Finely chop the shallot and crush the garlic for the dressing.Bring the stock to the boil, add the lentils and bay leaf and simmer gently for 25–30 minutes, or until the lentils are just tender but still retain some bite.
- Drain the lentils, discard the bay and set aside.Place the walnuts on a baking tray and toast in the oven until lightly browned and fragrant.
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WARM MAPLE PARSNIP SALAD RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (2)Category Parsnip RecipesCuisine British RecipesCalories 474 per serving
- Preheat the oven to 200°/fan180°C/gas 6. Slice the parsnips into long wedges (or halves if small) and cut out and discard any woody centres. Put the parsnips into a large roasting tin, drizzle with 2 tbsp of the olive oil, toss and season, then roast for 30 minutes.
- Meanwhile, trim about 3cm off the green tops of the spring onions and trim the tips from the white ends, then discard. Tip into a smaller roasting tin, toss with the remaining 1 tbsp oil and roast for 20-25 minutes until turning golden. Remove and cool for a few minutes.
- Once the parsnips have been cooking for 30 minutes, remove from the oven, drizzle with the maple syrup and toss to coat, then return to the oven for another 15-20 minutes until caramelised and crisp. Heat a large frying pan and, when hot, add the chorizo and fry for 4-5 minutes, turning often, until crisp and dark. Drain through a sieve, keeping 1 tbsp of the fat.
- For the dressing, put the vinegar in a bowl and whisk with the 3 tbsp olive oil until emulsified. Add the sugar and season well. Whisk in the reserved chorizo fat, check the seasoning and set aside.
DUCK BREAST, LENTIL AND PARSNIP SALAD RECIPE - NICK NAIRN ...
From foodandwine.com
4/5 Total Time 1 hrServings 4
- Put the lentils in a small saucepan, cover with 1 inch of water and bring to a boil. Simmer over low heat until tender, about 20 minutes.
- In a small bowl, combine the olive oil with the red wine vinegar and season with salt and pepper. Drain the lentils and return them to the saucepan. Add 2 tablespoons of the vinaigrette, season with salt and pepper and toss the lentils well. Cover and keep the lentils warm.
- Using a mandoline or a vegetable peeler, thinly slice the parsnip lengthwise into strips. In a large skillet, heat 1/2 inch of vegetable oil until shimmering. Add one-fourth of the parsnips to the oil at a time and fry over moderate heat until browned, about 1 minute. With a slotted spoon, carefully transfer the parsnips to paper towels to drain. Lightly season the fried parsnips with salt.
- Pour off all but 1 tablespoon of the oil in the skillet and heat until shimmering. Season the duck breasts with salt and pepper, add them to the skillet and cook over moderately high heat until nicely browned outside and medium-rare within, about 4 minutes per side. Transfer the duck breasts to a carving board and let rest for 5 minutes.
ROASTED PARSNIP SALAD - GIRL GONE GOURMET
From girlgonegourmet.com
Reviews 3Category SaladsCuisine AmericanTotal Time 30 mins
- In a large oven-safe pan cook the pancetta over medium heat until it’s rendered its fat. Remove the pancetta leaving the fat in the pan. Add a tablespoon of olive oil and the parsnips. Spread them in a an even layer, sprinkle with salt, and let them cook for a minute or two before giving them a stir. Once they’ve started to turn golden transfer the pan to the oven and roast them for 15-20 minutes, or until fork tender.
- While the parsnips are roasting, make the salad. In a large bowl whisk the lemon juice, olive oil, and salt until combined. Add the arugula and gently toss until it’s coated with the dressing. Add the apple and toss again.
- When the parsnips are roasted let them cool a few minutes before adding to the salad. Add the grated Parmesan and crispy pancetta, toss, and serve.
SZECHUAN WILD PARSNIP LEAF SALAD - FORAGER CHEF
From foragerchef.com
5/5 (1)Servings 4Cuisine ChineseCategory Appetizer, Salad, Side Dish
- Blanch the parsnip leaves in lightly salted water until just tender, about 1.5 minutes, then drain and refresh in cold water. Squeeze the cooled parsnip leaves dry, then lay them out, and cut into roughly ½ inch pieces.
- Toss the greens with the dressing to taste (you probably won't need it all) then the oil, double check the seasoning and adjust as needed, then serve.
ROAST PARSNIP AND RED ONION SALAD RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (2)Total Time 1 hrCategory Lentil RecipesCalories 262 per serving
- <span class="Apple-converted-space Heat the oven to 200°C/180°C fan/gas 6. Put the parsnips in a large roasting tin along with the onion wedges, bay leaves, rosemary, olive oil and plenty of salt and pepper. Tumble everything together, then roast for 25-30 minutes, turning the parsnips once or twice. When the parsnips are tender and golden and the onions have softened, throw in the walnuts and cook for 6-8 minutes more.<span class="Apple-converted-space
- Meanwhile, carefully cut the base and top off each orange, then slice off the skin and pith with a sharp knife (put the orange on its base on a work surface, then slice off the skin in strips, carefully cutting down around the curve of the orange). Working over a bowl to catch any juice, segment the oranges, cutting carefully between each segment’s membrane. Reserve the segments and squeeze out any juice from the leftovers, then discard the pulp.
- Once the vegetables are ready, remove the tray and add the chicory leaves, mustard and vinegar. Using 2 large spoons, mix them into the warm parsnips so everything is dressed all over.
- Gently stir in the orange segments and the orange juice to taste. Transfer the salad to a serving platter and take to the table.
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