Parsnip Salad Recipes

SHAVED PARSNIP SALAD

Shaved Parsnip Salad image

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

Time 10m

Number Of Ingredients 6

Ingredients

2 tablespoons sherry vinegar
3 tablespoons extra virgin olive oil
Coarse salt and freshly ground pepper
2 hearts of romaine, cut into bite-size pieces
3 parsnips (about 8 ounces), peeled and shaved very thinly (on a mandolin or with a vegetable peeler)
4 medjool or 6 regular dates, pitted and cut into 1/2 inch pieces

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

Parsnip, Pear and Pecan Salad image

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

Ingredients

1 cup shredded Parmesan cheese
2 cups peeled parsnips, julienned
1 cup D'Anjou pears, cut into 1/2-inch cubes
1/2 cup chopped pecans
1/2 cup fresh shelled or frozen peas, thawed
1/2 cup pomegranate seeds
1/2 cup pine nuts
1 teaspoon kosher salt
1/2 teaspoon pepper
1/3 cup mayonnaise
3 tablespoons water

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

Pan-fried steak & parsnip salad image

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

Ingredients

sirloin steak (weighing about 250g/9oz) , trimmed of fat
2 parsnips , peeled and cut into strips or coarsley grated
4 dates , stoned and quartered lengthways
150g bag baby leaf green salad with chard
handful mint leaves, roughly chopped
3 tbsp low-fat crème fraîche
2 tsp horseradish sauce
squeeze lemon juice

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

Winter leaf & parsnip salad with walnuts image

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

Ingredients

4 parsnips , sliced into 1cm rounds
2 tbsp vegetable oil
100g walnut halves
3 large heads chicory or radicchio, leaves separated
200g mixed salad leaves , such as baby spinach and watercress
John Torode's vinaigrette (see below)

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

Parsnip Carrot Salad image

"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

Ingredients

3 cups sliced peeled parsnips
3/4 cup sliced peeled carrots
3 tablespoons orange juice
1 tablespoon olive oil
1-1/2 teaspoons lemon juice
3/4 teaspoon Dijon mustard
3 tablespoons minced chives
3/4 teaspoon celery seed

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

Parsnip Salad image

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

Ingredients

1 1/2 cups parsnips, grated
1/2 cup celery, chopped
1/4 cup green pepper, chopped
1/2 teaspoon parsley flakes
1/3 cup mayonnaise
1 tablespoon salad oil
1 tablespoon vinegar
1 teaspoon lemon juice
1/2 teaspoon salt

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

Parsnip Salad image

Provided by Dave Lieberman

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 pound parsnips, peeled, cut in 1/2 lengthwise, then cut into 1 1/2-inch chunks
Olive oil
Salt and freshly ground black pepper
1 bunch watercress, thick stems plucked
1 Gala or Red Delicious apple, cored and very thinly sliced
2 small shallots, very thinly sliced
1/4 cup apple cider vinegar
1 tablespoon whole-grain Dijon mustard
1/3 cup soybean or safflower oil
2 teaspoons superfine sugar

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.

More about "parsnip salad recipes"

PUY LENTIL, PARSNIP & WALNUT SALAD | VEGETABLE RECIPES ...

puy-lentil-parsnip-walnut-salad-vegetable image

2015-09-16 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 …
From jamieoliver.com
Servings 8
Total Time 1 hr 25 mins
Category Healthy Lunchbox
Calories 294 per serving

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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NORTH AFRICAN-SPICED CARROT AND PARSNIP SALAD | WILLIAMS ...

2020-10-18 Add the carrots and parsnips, raisins, 1/2 tsp. salt, several grinds of pepper and the dressing and toss well. Taste and adjust the seasonings. Transfer the salad …
From williams-sonoma.com
5/5 (1)
Total Time 18 mins
Servings 6

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ROASTED PARSNIP AND APPLE SALAD RECIPE | HUGH FEARNLEY ...

2011-01-16 4 tbsp rapeseed oil. 1. Preheat the oven to 190C/gas 5. Peel the parsnips, quarter them and remove the woody cores, then chop them into roughly 2cm pieces. …
From theguardian.com
Estimated Reading Time 1 min

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FRENCH GOAT'S CHEESE, BEETROOT AND PARSNIP SALAD RECIPE

french-goats-cheese-beetroot-and-parsnip-salad image

Now, place the goat's cheese log slices onto a separate baking tray and place into the hot oven for 8 to 10 minutes to allow the middle of the cheese to melt. Now, mix the chosen salad leaves with the roasted parsnips and beetroots. Dress lightly before piling the …
From lovefood.com

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WARM MAPLE PARSNIP SALAD RECIPE | DELICIOUS. MAGAZINE

2013-12-31 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 …
From deliciousmagazine.co.uk
5/5 (2)
Category Parsnip Recipes
Cuisine British Recipes
Calories 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.

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DUCK BREAST, LENTIL AND PARSNIP SALAD RECIPE - NICK NAIRN ...

2013-12-07 Step 1. 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. Advertisement. Step 2. In a small bowl, combine ...
From foodandwine.com
4/5
Total Time 1 hr
Servings 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.

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ROASTED PARSNIP SALAD - GIRL GONE GOURMET

2017-02-06 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. …
From girlgonegourmet.com
Reviews 3
Category Salads
Cuisine American
Total 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.

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SZECHUAN WILD PARSNIP LEAF SALAD - FORAGER CHEF

2020-04-28 Instructions. Mix the ingredients for the dressing except the sesame oil. Blanch the parsnip leaves in lightly salted water until just tender, about 1.5 minutes, then drain and refresh in cold water. …
From foragerchef.com
5/5 (1)
Servings 4
Cuisine Chinese
Category 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.

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ROAST PARSNIP AND RED ONION SALAD RECIPE | DELICIOUS. MAGAZINE

2019-12-04 A true winter favourite, this roast parsnip salad has so much going for it: sweet roots, bitter leaves, sharp fruity orange and crunchy buttery walnuts. If you’re looking for more wintery salads, …
From deliciousmagazine.co.uk
5/5 (2)
Total Time 1 hr
Category Lentil Recipes
Calories 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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KALE, POMEGRANATE, AND CARAMELIZED PARSNIP SALAD RECIPE ...

Roast them in a 375 F oven for about 35 to 40 minutes, or until tender inside and crispy golden on the outside. Remove from oven and allow to cool. Place all the salad dressing ingredients in a ...
From pbs.org
Estimated Reading Time 1 min

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KALE, POMEGRANATE, AND CARAMELIZED PARSNIP SALAD RECIPE ...

2013-12-04 Roast them in a 375 F oven for about 35 to 40 minutes, or until tender inside and crispy golden on the outside. Remove from oven and allow to cool. …
From pbs.org
Estimated Reading Time 4 mins

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PARSNIP SALAD - DELICIOUS MASHED OR ROASTED, PARSNIPS ADD ...

2015-09-04 1) Preheat the oven to 200°C / gas mark 6. 2) Toss the parsnip chunks with the olive oil, salt and pepper. Place on a baking tray and roast until nicely browned, turning as needed, for about 20 minutes. 3) Allow the beans to cool then toss with the watercress, apple and shallot. 3) For the dressing, whisk together the dressing ingredients and ...
From foodnetwork.co.uk
Cuisine American
Category Side-Dish
Servings 4

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SWEET ROASTED PARSNIP AND CARROT SALAD — NOURISH

2019-10-07 4. In a mixing bowl add carrots, parsnips, chickpeas and chopped cabbage. Pour dressing over vegetables and mix until combined with dressing. 5. Sprinkle with crumbled feta or goat cheese (optional) and serve. For another variation of this salad replace the cabbage with any salad greens (romaine lettuce, spinach, kale).
From nourishns.ca
Estimated Reading Time 40 secs

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BEET-CARROT-PARSNIP SALAD | METRO

2013-08-06 Rinse beets under cold running water and peel. Cube beets and set aside in a bowl. Meanwhile, in another saucepan, cook carrots and parsnips in boiling water for 5 minutes or until fork-tender. Drain and set aside in another bowl. In a blender or food processor, combine parsley with garlic, wine vinegar, oil, apple juice, mustard, salt and pepper.
From metro.ca
4/5 (3)
Total Time 1 hr 5 mins
Servings 8

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PARSNIP SALAD - RECIPE | COOKS.COM

2016-08-01 Printer-friendly version. PARSNIP SALAD. 5 c. parsnip (7) grated. 1 c. celery, cut fine. Onion, cut fine. 2 oz. bottle olives stuffed (chopped) Add mayonnaise to mix. Add review or comment.
From cooks.com

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RAW CARROT & PARSNIP SALAD – NOT EATING OUT IN NEW YORK

Raw Carrot & Parsnip Salad (makes about 4-6 servings) 2 large carrots 2 large parsnips juice and zest of half a lemon (about 2 Tb juice) 1 teaspoon mustard (I used SchoolHouse Kitchen’s signature sweet-hot Dijon, but any style will do) 1 teaspoon honey about 4 tablespoons extra-virgin olive oil pinch of salt and white pepper fresh parsley, chopped. Peel the skin from the carrots and parsnips ...
From noteatingoutinny.com

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TAPROOT TUESDAY: ENJOY THESE 19 PRACTICALLY PERFECT ...

2021-11-09 Roasted parsnip and orange salad is elevated with a homemade tahini dressing, and is a hit as an ideal main or side. The sweet and mildly smoky parsnips go perfectly well with the orange and dash of maple syrup, olive oil, and pecans bringing out the delicious flavour.
From cookingchew.com

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THE BEST PARSNIP RECIPES | MARTHA STEWART

2020-09-09 Credit: Stephen Kent Johnson. View Recipe. this link opens in a new tab. If you don't have slow cooker yet, this recipe may convert you: parsnips, beets, carrots, and fennel are poached in a spiced oil and topped with pistachio pesto. Red wine vinegar adds essential acid to the sweet vegetables.
From marthastewart.com

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ROASTED PARSNIP AND APPLE SALAD | TASTY KITCHEN: A HAPPY ...

2011-01-25 Preparation. Preheat the oven to 190ºC. Peel the parsnips, quarter them and remove the woody core if necessary, then chop them into roughly 2cm pieces. Put the parsnips on a large roasting tray, scatter with some salt and pepper and toss with the oil. Roast for 10 minutes, then take them out of the oven, give them a stir, add the apple pieces ...
From tastykitchen.com

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10 ROASTED PARSNIP RECIPES | ALLRECIPES

2021-09-13 Roasted Vegetable Medley. Yams, parsnips, zucchini, asparagus, and carrots come together in this gorgeous medley. "This colorful dish has the perfect blend of sweet and savory," says recipe creator Lorelei. "It is simple to prepare and can be served as a side dish, salad, or light meal."
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PARSNIP SALAD RECIPE | EAT SMARTER USA

The Parsnip Salad recipe out of our category Cooking! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
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