Parsnips tend to be relegated to the standard winter preparations of roasting, baking and boiling. But these root vegetables are surprisingly tasty raw and are a good source of folate, which is needed for cell repair and growth. This salad pairs parsnips with carrots for a colorful variation on traditional carrot salads. The natural sweetness of the root vegetables pairs nicely with the zingy dressing, pomegranate and mint.
- ½ lb (225 g) carrots, peeled
- ½ lb (225 g) parsnips, peeled
- 3 tbsp (45 ml) olive oil
- 1 tbsp (15 ml) white wine vinegar
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (10 g) minced shallot
- 1 tsp honey
- ¼ cup (35 g) pomegranate arils
- 2 tbsp (6 g) chopped fresh mint leaves
- Use a vegetable peeler to make flat “noodles” out of the carrots and parsnips, shaving thin strands off the vegetables lengthwise. Rotate the carrots and parsnips as you “peel” the vegetable ribbons to get the most from them. I don’t like to peel into the tougher core, so I save those to drop into soups or to make broth. You could also coarsely grate the vegetables, if you prefer.
- In a small bowl or jug, whisk together the olive oil, white wine vinegar, lemon juice, shallot and honey. Toss the carrots and parsnips with the dressing in a large bowl.
- Sprinkle the pomegranate arils and chopped fresh mint over the salad just before serving.