Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Parsnip Rémoulade

Scott Phillips

Servings: 4

Inspired by classic celery root rémoulade, this creamy parsnip salad is a great side dish for steak or roast chicken. Parsnips tend to absorb a lot of the vinegar, so be sure to squeeze some of it out before dressing them.


  • 1 lb. medium parsnips (about 5)
  • 2 Tbs. white wine vinegar
  • Kosher salt
  • 1/3 cup crème fraîche
  • 2 Tbs. extra-virgin olive oil
  • 1-1/2 tsp. drained capers, coarsely chopped
  • Coarsely ground black pepper

Nutritional Information

  • Calories (kcal) : 220
  • Fat Calories (kcal): 130
  • Fat (g): 14
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 15
  • Sodium (mg): 340
  • Carbohydrates (g): 21
  • Fiber (g): 6
  • Protein (g): 2


  • Peel the parsnips, then shave them with the vegetable peeler into long, thin ribbons, discarding the core; you’ll have about 3-1/2 cups.
  • In a medium bowl, toss the parsnips with the vinegar and 1 tsp. salt and let sit for 10 minutes.
  • Drain the parsnips in a colander and squeeze out as much vinegar as possible. Transfer to a medium bowl, add the crème fraîche, olive oil, and capers and toss to combine. Season to taste with salt and pepper and serve.


Rate or Review


  • Sebmono | 02/14/2013

    Tasty, healthy, and easy to make! Love this recipe and makes a great compliment to steak or lamb chops as an appetizer or works great as a meal on it's own!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Carmel, CA (511)

Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks