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Follow Me on PinterestWith my “new diet” so to speak requiring me to eat 50% of my diet in vegetables, and with me not liking vegetables as much as I should, I’ve had to get creative in how I prepare veggies. I’ve also had to try new things that I’ve never tried before. One of my fast favorites has become the Parsnip.
Yummo.
I was messing around in the kitchen one day, trying out my new Benriner Cook Helper Slicer
This simple parsnip and carrot salad, with a homemade dijon and ginger dressing, provided me with a surprisingly filling, but light dinner while the rest of the family had pizza. Everyone else insisted on trying some and ate sides of the salad.
Homemade, All Natural Dijon-Ginger Dressing
It’s not often you hear “OOOH, make it again, mom! That was great!” regarding a veggie-only dish. On top of this, this carrot and parsnip recipe cost less than $4 to make, and it was filling as I said earlier.
Epic win!
As you can see from the photo, used an old Ortega Taco Sauce bottle for my homemade dressing. It’s a great idea to hold onto good quality glass bottles with screw-top lids. Narrow bottles are good for making homemade dressings in, and wider mouth bottles are great for storing herbs you’ve bought in bulk or grown yourself.
In this recipe, I used some fresh tarragon from my garden. That is not entirely necessary; half the amount of dried tarragon works just as well. However, fresh herbs are one of the delights of garden season for me, so in it went.
Ingredients
- 1 large Parsnip (Grated or julienned)
- 1 large Carrot (Grated or julienned)
- 1/4 cup Onion (Finely sliced)
- 3 large Radishes (Grated or julienned)
- 2 tablespoons Dijon Mustard
- 1/4 cup Apple Cider Vinegar
- 1/2 cup Extra Virgin Olive Oil
- 1 piece Fresh Ginger ((to taste, about 1″))
- 3 cloves Fresh Garlic (Minced)
- 2 tablespoons Fresh Tarragon ((optional))
Directions
| Step 1 | |
| Grate or slice your vegetables; toss together | |
| Step 2 | |
| In a separate jar or cup, mix together the mustard, vinegar, oil, tarragon, ginger, and garlic to form a dressing | |
| Step 3 | |
| Drizzle the dressing over the salad to taste. | |
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That does look beautiful! Since we are adding more veggies to our diet too, I am curious about a veggies-only meal. I take it that you found it filling enough? I’d like to do more all-veggie meals but am worried about getting hungry later.
Jenni/Life from the Roof recently posted..On struggling and waiting
It actually is very filling now that I don’t do any refined carbs at all. I found it took a few weeks or so for me to get used to it, but now that really fills me up.
I noticed the same thing with my sons when I had to cut out the pretzels and crackers as snacks. I thought they would have been starving because they constantly seemed hungry, but their demands for food actually went down. Then again, maybe it’s just because they knew that mom was only going to give them a carrot or broccoli if they asked
.
Jenni/Life from the Roof recently posted..On struggling and waiting
At first I was worried because everyone was eating more and more to “fill up” but after a while, it seemed like the need went down, and we all weren’t as hungry anymore. A friend who does nutrition thinks that there are two reasons. One, High Fructose Corn Syrup (found by the way in many pretzels and other snacks!!) makes you more hungry. And two, it takes a while to stop craving that “high” from carbs. I think she’s right. If I eat refined carbs (I actually had a pretzel the other day), I have a hard time feeling satisfied from veggies for a couple of days.