Best 2 Carrot And Parsnip Salad Recipes

Carrot and parsnip salad is a delicious and nutritious dish that can be enjoyed as a side dish or main course. The combination of sweet carrots and earthy parsnips creates a flavorful salad that is perfect for any occasion. With just a few simple ingredients and a little bit of time, you can create a delicious and healthy carrot and parsnip salad that will impress your family and friends.

Here are our top 2 tried and tested recipes!

CARROT AND PARSNIP SALAD

Carrot and Parsnip Salad image

Provided by Pierre Franey

Categories easy, quick, salads and dressings

Time 15m

Yield 4 or more servings

Number Of Ingredients 11

Ingredients

4 carrots, about 1 pound
3 parsnips, about 1 pound
1/2 cup chopped scallions or green onions
2 teaspoons finely minced garlic
1 tablespoon mustard, preferably the Dijon type
3 tablespoons red-wine vinegar
1/4 teaspoon ground cumin
Salt to taste if desired
Freshly ground pepper to taste
1/3 cup corn, peanut or vegetable oil
4 tablespoons finely chopped parsley

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

NORTH AFRICAN SPICED CARROT AND PARSNIP SALAD

North African Spiced Carrot and Parsnip Salad image

Categories Carrot

Number Of Ingredients 14

Ingredients

1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon ground ginger
3 pieces large carrots
3 pieces large parsnips
1/4 cup fresh lemon juice
1 tablespoon honey
3/4 teaspoon harissa
1 piece salt and freshly ground pepper to taste
6 tablespoons EVOO
1/2 cup shelled pistachio nuts, toasted and coarsely chopped
2/3 cup raisins
1/4 cup chopped fresh cilantro or mint

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.

Tips:

For the best flavor, use fresh, young carrots and parsnips. Look for carrots that are smooth and firm, with no blemishes. Parsnips should also be firm and smooth, with no signs of sprouting.
If you can't find fresh carrots and parsnips, you can use frozen or canned vegetables. Just be sure to thaw and drain them before using.
To save time, you can grate the carrots and parsnips in a food processor. Just be careful not to over-process them, or they will become mushy.
For a sweeter salad, add a tablespoon or two of honey or maple syrup to the dressing.
If you like a little bit of spice, add a pinch of cayenne pepper or ginger to the dressing.
Garnish the salad with fresh herbs, such as parsley, cilantro, or mint.

Conclusion:

Carrot and parsnip salad is a delicious and healthy dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy salad recipe, give carrot and parsnip salad a try!