Best Parsnip Salad Recipes

BLACK EYED-PEA SALAD WITH FRIED KALAMATA OLIVES AND PARSNIP

Steps:

• The night before, pick over the peas and discard any stones. Place in a large pot or bowl, cover with water and let soak overnight. Drain and rinse.
• Combine the peas, bay leaf, cumin and 3 cups water in a saucepan over medium-high heat and bring to a rapid simmer. Cook for 5 minutes, then reduce the heat to low and cook, uncovered, until tender, 25 to 30 minutes. If the water gets low, add more to just cover the peas. Strain the peas and remove the bay leaf.
• Combine the cooked peas and 1/2 teaspoon salt in a medium bowl. Let stand while you fry the olives.
• Heat the oil in a medium cast-iron skillet over medium heat until hot. Add the olives and cook until fragrant and the outsides blister, 3 to 5 minutes. Pour the olives and oil over the peas. Add the parsley, parsnip, green onions and lemon juice and toss to combine. Season to taste with freshly ground black pepper and 1/2 teaspoon salt. Refrigerate until ready to serve.

NORTH AFRICAN SPICED CARROT AND PARSNIP SALAD

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.

PARSNIP, PEAR AND PECAN SALAD

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.

CARROT AND PARSNIP SALAD

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.

SHAVED PARSNIP SALAD

Steps:

• Whisk together vinegar and oil; season with salt and pepper.
• Toss parsnips, lettuce, and dates. Drizzle with dressing. Season with salt and pepper.

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.

PARSNIP CARROT SALAD

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.

PARSNIP, SPINACH, ARTICHOKE & WILD RICE SALAD

Steps:

• Cook the rice following pack instructions, then drain. Heat the oven to 200C/180C fan/gas 6. Toss the parsnips with 2 tbsp oil and arrange on a large baking sheet lined with baking parchment in a single layer. Sprinkle with some seasoning and half the cumin seeds. Roast for 25-30 mins, stirring halfway through, until golden and crisp.
• Whisk the lemon juice, mustard, remaining cumin seeds and the oregano together in a large bowl, then add the remaining oil, whisking continuously, until thick. Season well. Stir into the cooked rice.
• Fold the spinach, artichokes and mint into the rice mixture, and season to taste. Scatter with the parsnip crisps to serve.

PAN-FRIED STEAK & PARSNIP SALAD

Steps:

• Heat a griddle pan until very hot, season the steak, then fry for 1½-2½ mins each side for rare to medium. Remove from the pan and rest for 5 mins, before thinly slicing.
• Make the dressing by whisking the crème fraîche, horseradish sauce and lemon juice together in a large bowl. Tip in the parsnip and dates, then toss together with some seasoning. Divide the leaf salad between 2 plates with the parsnip salad on top. Lay the sliced beef over the salad and finish with a scattering of mint leaves.

SHAVED PARSNIP SALAD WITH GRAPEFRUIT

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.

CHICKEN AND PARSNIP SALAD WITH ROASTED SHALLOT DRESSING

Steps:

• Preheat oven to 400 degrees. Peel parsnips and quarter lengthwise, cutting out core. Cut parsnips into pieces about size of long French fries. Place in a bowl. Cut unpeeled potatoes into 1-inch chunks, and add to bowl. Add shallots and enough olive oil to coat (about 1 tablespoon) and sprinkle generously with salt and pepper.
• Spread on a baking sheet and roast until soft, about 35 minutes, turning once midway through roasting. Be careful not to overcook, removing shallots when very soft and smaller pieces of parsnip as soon as they are browned and tender. Set shallots aside. Combine parsnips, potatoes and chicken in a bowl.
• Peel shallots and chop very finely. Transfer to a bowl and combine with 1/4 cup plus 1 tablespoon olive oil, vinegar, mustard and herbs. Season with salt and pepper to taste.
• Toss chicken and parsnip mixture with about half the dressing. Toss lettuce and arugula with remaining dressing. Arrange greens on plates with chicken mixture on top and serve.

WINTER LEAF & PARSNIP SALAD WITH WALNUTS

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the parsnips with the oil in a roasting tin, then roast for 20-25 mins until golden and tender. Add the nuts and roast for 15 mins more until the nuts are coloured. Take from the oven and cool. Can be cooked up to 2 days ahead.
• Put all the leaves, parsnips and nuts into a large serving bowl.
• Make the vinaigrette according to the recipe below and serve on the side - this way your guests can add their own dressing, and your salad won't go soggy if it's not eaten straight away.

ROASTED PARSNIP, CARROT AND GINGER SALAD WITH POMEGRANATE

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.

ROAST PARSNIP, QUINCE & CARAMELISED ONION SALAD WITH PRESERVED LEMON

Steps:

• Heat oven to 200C/180C fan/gas 6 and put a large saucepan of water on to boil. Boil the quinces for 20-25 mins until almost tender when poked with a knife. Drain well, then leave sitting in the colander to steam- dry. Repeat with the parsnips, but only boil for 3-4 mins before draining.
• Mix 2 tbsp of the oil, half the cumin seeds, the turmeric, 1 tbsp ginger syrup and some seasoning in a big roasting tin. Toss in the steam-dried parsnips and quinces, then roast for 25 mins until golden, caramelising and tender. Tip the almonds onto a baking tray and toast for 5 mins in the oven after the veg comes out.
• Meanwhile, cook the couscous following pack instructions, with 2 pinches turmeric in the water, then drain well. Slowly cook the onions in the remaining 2 tbsp oil with remaining cumin seeds until really soft, golden and beginning to caramelise.
• Whisk the remaining 3 tbsp ginger syrup with the chopped ginger, chopped preserved lemons, lemon juice and plenty of seasoning. Tip the couscous, roasted vegetables, caramelised onions and chopped parsley onto a serving platter or into a big bowl. Roughly chop the toasted almonds a few times, then add them too, before drizzling over the lemon dressing. Toss everything together well and serve. Any leftovers will taste great the next day.

PARSNIP SALAD

Steps:

• Combine parsnip, celery, green pepper and parsley in bowl.
• Mix mayonnaise, salad oil, vinegar, lemon juice and salt together in measuring cup or bowl. Pour over parsnip mixture. Toss lightly. Serve.

ROASTED PARSNIP, CELERY HEART, AND APPLE SALAD

Steps:

• Preheat oven to 375 degrees. In a large bowl, toss parsnips with oil; season with salt and pepper. Spread parsnips in a single layer on a rimmed baking sheet. Roast until golden brown and tender, about 30 minutes. Let cool slightly on a wire rack.
• Divide parsnips among 6 serving plates. Place celery hearts and leaves, apple, and vinaigrette in a large nonreactive bowl; season with salt and pepper. Toss until well combined and arrange on top of parsnips.

RAW PARSNIP SALAD

Steps:

• Mix parsnips, pineapple, and marshmallows. Mix salad dressing, sugar and pineapple juice. Pour dressing over parsnip mixture; blend. Chill.

ROAST PARSNIP & CHESTNUT SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. On a baking tray, toss the parsnips with 2 tsp of the oil, season and roast for 20 mins. Remove from the oven and stir through the chestnuts and rosemary, then drizzle over the honey and roast for 10-15 mins more. Leave to cool.
• Toss the leaves with the remaining oil and some seasoning, and pile onto a serving plate. Top with the parsnips, chestnuts and any juices from the tray.