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Recipe

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.

Ingredients

  • 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

Preparation

  • 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.

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Reviews

  • 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!

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