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 SaladRecipe from the Tasting Table Test Kitchen
Yield: 4 servings
Cook Time: N/A (4 hours to marinate)
1 tablespoon cumin seeds
1 tablespoon fennel seeds
1 pound parsnips, peeled
1 garlic clove
1¼ teaspoons kosher salt, divided
¼ cup fresh lemon juice, plus extra for seasoning
2 teaspoons extra-virgin olive oil
½ teaspoon red pepper flakes
½ cup flat-leaf parsley leaves, roughly chopped
1. In a small skillet set over medium heat, add the cumin seeds and fennel seeds and cook, stirring often, until the seeds are golden, fragrant and toasted, 3 to 4 minutes. Turn out onto a medium plate to cool; then, using a spice grinder or mortar and pestle, pulverize into a fine powder.
2. Using a mandoline or a very sharp knife, slice each parsnip lengthwise into long, thin strips. Stack a few of the strips and cut lengthwise into long, thin slivers. Repeat with the remaining parsnip slices.
3. On a cutting board, roughly chop the garlic with ¼ teaspoon salt. Periodically smash the garlic-salt mixture, then continue chopping until the mixture becomes a paste.
4. To an airtight container, add the parsnip, ground cumin and fennel, garlic paste, lemon juice, olive oil, red pepper flakes and the remaining 1 teaspoon salt. Cover the container and vigorously shake to combine. Refrigerate for at least 4 hours or overnight.
5. Add more lemon juice to taste, and the chopped parsley leaves, to the parsnips and toss to combine. Calories per Serving: 114; Sodium: 473mg; Total Carbohydrate: 22g; Fiber: 6g; Fat: 3g
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