Parsnip Rémoulade

Serves 4

by Tamar Adler
from Fine Cooking
Issue 121
Last Edit Date: 12/26/2012 3:44:35 PM

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.

more about:

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

Rate this Recipe and View Reviews

user reviews
made it?
RATE IT!

by Sebmono, 2/14/2013Tasty, 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!

Cookbooks, DVDs & More

Check out all cooking Books & DVDs

Parsnip Rémoulade

more about:

user reviews

made it?

You might also like:

More Recipes Like This

Make it Tonight

Cookbooks, DVDs & More