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.
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.
nutrition information (per serving):
14, Fat Calories
130, Saturated Fat
2, Monounsaturated Fat
21, Polyunsaturated Fat
Photo: Scott Phillips