Parsnip Salad Food

PARSNIP, PEAR AND PECAN SALAD

Parsnip, Pear and Pecan Salad image

I didn't try parsnips until I was well into my 40s, but now I can't get enough of them. This salad is so delicious, I defy your kids to turn their noses up at it. -Jodi Taffel, Altadena, California

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1 cup shredded Parmesan cheese
2 cups peeled parsnips, julienned
1 cup D'Anjou pears, cut into 1/2-inch cubes
1/2 cup chopped pecans
1/2 cup fresh shelled or frozen peas, thawed
1/2 cup pomegranate seeds
1/2 cup pine nuts
1 teaspoon kosher salt
1/2 teaspoon pepper
1/3 cup mayonnaise
3 tablespoons water

Steps:

Preheat oven to 400°. Drop Parmesan cheese, 2 tablespoonfuls at a time, 1/2 in. apart onto a lightly greased or parchment-lined baking sheet. There should be 8 circles. Bake until cheese is melted and golden brown, 12-15 minutes. Cool completely., Combine next 8 ingredients. Mix thoroughly. Stir together mayonnaise and water. Add to salad; toss to coat. Serve with Parmesan crisps.

Nutrition Facts : Calories 254 calories, Fat 20g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 461mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 4g fiber), Protein 7g protein.

SHAVED PARSNIP SALAD

Shaved Parsnip Salad image

A surprisingly good source of vitamin C, the raw parsnips in this healthy holiday side have slightly more of the antioxidant than their cooked counterparts.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 10m

Number Of Ingredients 6

Ingredients

2 tablespoons sherry vinegar
3 tablespoons extra virgin olive oil
Coarse salt and freshly ground pepper
2 hearts of romaine, cut into bite-size pieces
3 parsnips (about 8 ounces), peeled and shaved very thinly (on a mandolin or with a vegetable peeler)
4 medjool or 6 regular dates, pitted and cut into 1/2 inch pieces

Steps:

Whisk together vinegar and oil; season with salt and pepper.
Toss parsnips, lettuce, and dates. Drizzle with dressing. Season with salt and pepper.

Nutrition Facts : Calories 105 g, Fat 5 g, Fiber 3 g, Protein 1 g, Sodium 5 g

PAN-FRIED STEAK & PARSNIP SALAD

Pan-fried steak & parsnip salad image

A moreish winter salad that makes the most of seasonal veg - it's low in fat too, if you're watching your weight

Provided by Good Food team

Categories Dinner, Lunch, Main course

Time 20m

Number Of Ingredients 8

Ingredients

sirloin steak (weighing about 250g/9oz) , trimmed of fat
2 parsnips , peeled and cut into strips or coarsley grated
4 dates , stoned and quartered lengthways
150g bag baby leaf green salad with chard
handful mint leaves, roughly chopped
3 tbsp low-fat crème fraîche
2 tsp horseradish sauce
squeeze lemon juice

Steps:

Heat a griddle pan until very hot, season the steak, then fry for 1½-2½ mins each side for rare to medium. Remove from the pan and rest for 5 mins, before thinly slicing.
Make the dressing by whisking the crème fraîche, horseradish sauce and lemon juice together in a large bowl. Tip in the parsnip and dates, then toss together with some seasoning. Divide the leaf salad between 2 plates with the parsnip salad on top. Lay the sliced beef over the salad and finish with a scattering of mint leaves.

Nutrition Facts : Calories 474 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 46 grams sugar, Fiber 10 grams fiber, Protein 35 grams protein, Sodium 0.42 milligram of sodium

ROAST PARSNIP & CHESTNUT SALAD

Roast parsnip & chestnut salad image

A low-fat yet rustic root vegetable salad flavoured with honey and rosemary. It makes a great accompaniment a roast dinner.

Provided by Good Food team

Categories Side dish

Time 40m

Number Of Ingredients 6

Ingredients

500g parsnip , quartered
1 tbsp olive oil
200g pack cooked and peeled whole chestnut
2 rosemary sprigs, roughly chopped
1 tsp clear honey
140g bag mixed salad leaf (we used watercress, rocket & spinach)

Steps:

Heat oven to 200C/180C fan/gas 6. On a baking tray, toss the parsnips with 2 tsp of the oil, season and roast for 20 mins. Remove from the oven and stir through the chestnuts and rosemary, then drizzle over the honey and roast for 10-15 mins more. Leave to cool.
Toss the leaves with the remaining oil and some seasoning, and pile onto a serving plate. Top with the parsnips, chestnuts and any juices from the tray.

Nutrition Facts : Calories 131 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium

WINTER LEAF & PARSNIP SALAD WITH WALNUTS

Winter leaf & parsnip salad with walnuts image

John Torode's bitter leaf salad and vinaigrette are a good foil to a creamy tart or rich ham

Provided by John Torode

Categories Buffet, Dinner, Lunch, Side dish

Time 40m

Yield Serves 10 with other dishes

Number Of Ingredients 6

Ingredients

4 parsnips , sliced into 1cm rounds
2 tbsp vegetable oil
100g walnut halves
3 large heads chicory or radicchio, leaves separated
200g mixed salad leaves , such as baby spinach and watercress
John Torode's vinaigrette (see below)

Steps:

Heat oven to 200C/180C fan/gas 6. Toss the parsnips with the oil in a roasting tin, then roast for 20-25 mins until golden and tender. Add the nuts and roast for 15 mins more until the nuts are coloured. Take from the oven and cool. Can be cooked up to 2 days ahead.
Put all the leaves, parsnips and nuts into a large serving bowl.
Make the vinaigrette according to the recipe below and serve on the side - this way your guests can add their own dressing, and your salad won't go soggy if it's not eaten straight away.

Nutrition Facts : Calories 132 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium

RAW PARSNIP SALAD

Raw Parsnip Salad image

Make and share this Raw Parsnip Salad recipe from Food.com.

Provided by CJAY8248

Categories Low Protein

Time 10m

Yield 1 salad, 4 serving(s)

Number Of Ingredients 6

Ingredients

2 -4 raw parsnips, finely grated
1/3 cup crushed pineapple, drained, reserve juice
1/2 cup marshmallows (mini)
1/3 cup salad dressing
1 tablespoon sugar
1/3 cup pineapple juice

Steps:

Mix parsnips, pineapple, and marshmallows. Mix salad dressing, sugar and pineapple juice. Pour dressing over parsnip mixture; blend. Chill.

Nutrition Facts : Calories 126.4, Fat 2.2, SaturatedFat 0.7, Cholesterol 12.1, Sodium 166.4, Carbohydrate 26.3, Fiber 2.7, Sugar 16.1, Protein 1.8

More about "parsnip salad food"

ROAST PARSNIP AND RED ONION SALAD - DELICIOUS. MAGAZINE

Web Dec 4, 2019 Put the parsnips in a large roasting tin along with the onion wedges, bay leaves, rosemary, olive oil and plenty of salt and pepper. …
From deliciousmagazine.co.uk
5/5 (2)
Total Time 1 hr
Category Lentil Recipes
Calories 262 per serving

<span class="Apple-converted-space Heat the oven to 200°C/180°C fan/gas 6. Put the parsnips in a large roasting tin along with the onion wedges, bay leaves, rosemary, olive oil and plenty of salt and pepper. Tumble everything together, then roast for 25-30 minutes, turning the parsnips once or twice. When the parsnips are tender and golden and the onions have softened, throw in the walnuts and cook for 6-8 minutes more.<span class="Apple-converted-space
Meanwhile, carefully cut the base and top off each orange, then slice off the skin and pith with a sharp knife (put the orange on its base on a work surface, then slice off the skin in strips, carefully cutting down around the curve of the orange). Working over a bowl to catch any juice, segment the oranges, cutting carefully between each segment’s membrane. Reserve the segments and squeeze out any juice from the leftovers, then discard the pulp.
Once the vegetables are ready, remove the tray and add the chicory leaves, mustard and vinegar. Using 2 large spoons, mix them into the warm parsnips so everything is dressed all over.
Gently stir in the orange segments and the orange juice to taste. Transfer the salad to a serving platter and take to the table.

Parsnip Salad Food

PARSNIP, PEAR AND PECAN SALAD

I didn't try parsnips until I was well into my 40s, but now I can't get enough of them. This salad is so delicious, I defy your kids to turn their noses up at it. -Jodi Taffel, Altadena, California

SHAVED PARSNIP SALAD

A surprisingly good source of vitamin C, the raw parsnips in this healthy holiday side have slightly more of the antioxidant than their cooked counterparts.

PAN-FRIED STEAK & PARSNIP SALAD

A moreish winter salad that makes the most of seasonal veg - it's low in fat too, if you're watching your weight

ROAST PARSNIP & CHESTNUT SALAD

A low-fat yet rustic root vegetable salad flavoured with honey and rosemary. It makes a great accompaniment a roast dinner.

WINTER LEAF & PARSNIP SALAD WITH WALNUTS

John Torode's bitter leaf salad and vinaigrette are a good foil to a creamy tart or rich ham

RAW PARSNIP SALAD

Make and share this Raw Parsnip Salad recipe from Food.com.

More about "parsnip salad food"

ROAST PARSNIP AND RED ONION SALAD - DELICIOUS. MAGAZINE

RAW CARROT & PARSNIP SALAD – NOT EATING OUT IN NEW YORK

ROASTED PARSNIP SALAD - GIRL GONE GOURMET

THE BEST PARSNIP RECIPES | MARTHA STEWART

RECIPES WITH PARSNIPS | TASTE OF HOME

19 PARSNIP RECIPES YOU’LL LOVE - PUREWOW

PARSNIP RECIPES | BBC GOOD FOOD

BEET-CARROT-PARSNIP SALAD | METRO

30 DELICIOUS DINNER-IN-A-BOWL SALAD RECIPES | CHATELAINE

6 PERFECT PARSNIP RECIPES | FEATURES | JAMIE OLIVER

20 WAYS WITH PARSNIPS | BBC GOOD FOOD

PARSNIP SALAD RECIPE - FOOD.COM

25 BEST PARSNIP RECIPES FROM SIDE DISHES TO MAIN COURSES

EASY CARROT AND PARSNIP SOUP - EASY PEASY FOODIE

KALE, POMEGRANATE AND CARAMELIZED PARSNIP SALAD - READER'S …

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

You'll also love

Related Search