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
ROASTED PARSNIP, CARROT AND GINGER SALAD WITH POMEGRANATE
Provided by Food Network Kitchen
Time 50m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Mix all ingredients except the cilantro leaves and pomegranate seeds and place in a roasting dish in the oven. Stir after 15 minutes and cook for another 20 minutes. Do watch them because they can burn easily and may need an occasional stirring.
- Once cooked, remove the dish from the oven and when the vegetables are cooled, mix in the cilantro leaves.
- Extract the seeds from the pomegranate and sprinkle over the salad.
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