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Parsnip Rémoulade

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Serves 4

  • by Tamar Adler from Fine Cooking
    Issue 121

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

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

Photo: Scott Phillips

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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