With 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.
I was messing around in the kitchen one day, trying out my new Benriner Cook Helper Slicer, slicing everything in sight into noodle shapes when I realized just how awesome a fresh raw parsnip is. Raw parsnips plus raw carrots are even more amazing. The Benriner just seems to add to the “Fun factor” with veggies for me…after all, we eat with our eyes first. It’s good for food to look good. I strongly urge you to invest in one if you want to add more veggies to your diet.
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.
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.
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.
- 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))
|Grate or slice your vegetables; toss together|
|In a separate jar or cup, mix together the mustard, vinegar, oil, tarragon, ginger, and garlic to form a dressing|
|Drizzle the dressing over the salad to taste.|