Raise the Root
A spiced parsnip salad stands up to meaty mains
We’re sweet on parsnips. The creamier cousin of the carrot stands up to a boatload of spice in this winter salad developed by our Test Kitchen. A coating of roasted cumin and fennel seeds, a garlic-and-salt paste, lemon juice and red pepper flakes give the thinly sliced roots enough flavor to balance a meaty main or simple scrambled eggs. Add mustard greens or arugula to make the dish an even heartier side. Either way, we think you’ll be smitten with this salad too.
Spiced Parsnip Salad
Yield: 4 servings
Cook Time: N/A (4 hours to marinate)