Best 5 Shaved Parsnip Salad Recipes
Unleash a symphony of flavors with our delightful shaved parsnip salad, a culinary masterpiece that tantalizes the taste buds and nourishes the body. This vibrant salad showcases the humble parsnip, a root vegetable often overlooked, yet brimming with natural sweetness and earthy charm. Through a simple yet elegant preparation, we transform the parsnips into delicate ribbons, tossed in a zesty dressing that awakens the senses. Accompanied by a medley of crisp apples, crunchy walnuts, and tangy goat cheese, this salad offers a delightful interplay of textures and flavors that will leave you craving more.
Our culinary journey doesn't stop there. We also present two additional variations of this delectable salad, each with its unique twist. The roasted parsnip salad elevates the flavors by caramelizing the parsnips in a warm embrace of roasted goodness, while the parsnip and fennel salad introduces a refreshing anise note that adds a touch of intrigue.
These recipes are not merely dishes; they are experiences waiting to be savored. Whether you're a seasoned cook or just starting your culinary adventures, our shaved parsnip salad and its variations will guide you through a seamless process, ensuring that you create a dish that not only satisfies your palate but also impresses your loved ones.
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.
SHAVED VEGETABLE SALAD
When beautiful produce is available, sometimes the best way to cook it is, well, not to! This raw salad is crunchy, vibrant and fresh. Use a mandoline to give the vegetables the paper-thin treatment.
Provided by Food Network Kitchen
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Shave the beets into paper-thin rounds, the carrot into paper-thin slices on a bias and the radish into paper-thin half-moons on a mandoline. Thinly slice the cabbage with a sharp knife.
- Whisk together the oil, honey, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl until well combined. Set aside.
- Lay the beet, carrot and radish pieces all over the bottom of a large serving platter. Drizzle with 2 tablespoons of the vinaigrette. Gently toss the cabbage, watercress and remaining vinaigrette together in a medium bowl until well coated. Pile the cabbage and watercress in the middle of the platter and top with the goat cheese, pepitas, basil and chives.
Nutrition Facts : Calories 160, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 5 milligrams, Sodium 190 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 4 grams, Sugar 5 grams
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.
SHAVED PARSNIP SALAD WITH GRAPEFRUIT
This colorful salad blends bitter with sweet flavors.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Working over a large bowl, cut out grapefruit segments, then squeeze 1/4 cup juice from membranes. Whisk in oil, vinegar, honey, and 1/2 teaspoon each salt and pepper. With a vegetable peeler, shave parsnips on the diagonal into strips. Add to bowl along with parsley and toss.
Nutrition Facts : Calories 246 g, Fat 11 g, Fiber 9 g, Protein 3 g, SaturatedFat 2 g
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
Tips:
- Choose the right parsnips: Select firm, smooth parsnips with no blemishes or bruises.
- Use a sharp knife: A sharp knife will help you achieve thin, even shavings.
- Shave the parsnips thinly: Thinner shavings will absorb the dressing better and cook more evenly.
- Toss the parsnips with the dressing: This will help to distribute the flavors evenly.
- Let the salad marinate: Marinating the salad for at least 30 minutes will allow the flavors to meld.
- Serve the salad chilled: This salad is best served chilled, so make sure to refrigerate it for at least 30 minutes before serving.
- Garnish with fresh herbs: Fresh herbs, such as parsley, cilantro, or dill, will add a pop of color and flavor to the salad.
Conclusion:
Shaved Parsnip Salad is a delicious and healthy salad that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its sweet and nutty flavor, parsnips are a great addition to any salad. The lemon-tahini dressing adds a tangy and creamy flavor that complements the parsnips perfectly. This salad is a great way to get your daily dose of fruits and vegetables. It is also a good source of fiber, vitamin C, and potassium.
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