Parsnip Salad With Carrots And Orange Vinaigrette Recipe
Ingredients:
- 3/4 pound parsnips, cut into 1/2-inch coins
- 1/4 pound carrots, cut into 1/2-inch coins
- 2 tbsp minced fresh chives
- 1 tsp celery seeds
- 2 tbsp orange juice
- 1 tsp lemon juice
- 1/2 tsp Dijon mustard
- 2 tsp peanut oil
Directions:
- Peel parsnips and carrots, then cut into 1/2-inch cubes. Steam over boiling water until tender about 15 minutes. drain.
- Place parsnips and carrots into a serving bowl and add chives and celery seeds.
- In a small bowl, whisk together juices, mustard, and oil. Pour over parsnips and carrots and toss well to coat. Serve warm as an appetizer, side dish, or salad. delicious with duck.