Best 3 Parsnip Carrot Salad Recipes
**Parsnip Carrot Salad: A Symphony of Sweet and Savory Flavors**
Feast your taste buds on a delightful culinary experience with our parsnip carrot salad, a vibrant and refreshing dish that combines the natural sweetness of parsnips and carrots with a medley of zesty ingredients. This salad is not only a symphony of flavors but also a treasure trove of essential nutrients, making it a wholesome and satisfying choice for any occasion.
Our collection of parsnip carrot salad recipes offers a delightful array of options, catering to diverse preferences and culinary skills. From classic preparations that highlight the inherent flavors of parsnips and carrots to innovative variations that incorporate a burst of unexpected ingredients, there's a perfect recipe for every palate.
Whether you're seeking a quick and easy weeknight side dish or a stunning centerpiece for your next dinner party, our parsnip carrot salad recipes have you covered. Discover the perfect balance of sweetness, earthiness, and crunch in every bite, complemented by a symphony of textures and flavors that will leave you craving more.
So, embark on a culinary journey with our parsnip carrot salad recipes, and experience the perfect harmony of sweet and savory flavors in every delightful bite.
NORTH AFRICAN SPICED CARROT AND PARSNIP SALAD
Categories Carrot
Number Of Ingredients 14
Steps:
- In a small, heavy fry pan over medium low heat, toast the cinnamon, cumin, coriander and ginger, stirring constantly, until fragrant , about 2 minutes. Remove from the heat and let cool to room temp
- Peel carrots and parsnips and shred them
- n a small nonfactive bowl, whisk together the toasted spices, lemon juice, honey, harissa and 1/2 tsp salt. Slowly whisk in the olive oil until well blended to make a dressing. Taste and adjust the seasonings.
- In a bowl, stir together the pistachios and a pinch of slat. Add the carrots and parsnips, raisins, 1/2 tsp salt, several grinds of pepper and the dressing and toss wll. Taste and adjusting the seasonings. Transfer the salad to a platter or serving bowl, sprinkle with the cilantro and serve immediately.
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
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
Tips:
- To save time, use a food processor or grater to shred the parsnips and carrots.
- If you don't have fresh herbs, use 1 teaspoon of dried herbs instead.
- Feel free to add other vegetables to this salad, such as celery, fennel, or radishes.
- For a sweeter salad, add a tablespoon of honey or maple syrup to the dressing.
- For a more tangy salad, add a tablespoon of lemon juice or vinegar to the dressing.
- Serve this salad immediately or chill it for later.
Conclusion:
This parsnip carrot salad is a healthy and delicious side dish that can be enjoyed all year round. It's packed with vitamins, minerals, and antioxidants, and it's a great way to get your daily dose of vegetables. The salad is also very versatile, so you can easily customize it to your own taste. Whether you serve it as a side dish or a light lunch, this parsnip carrot salad is sure to be a hit.
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