Parsnip Salad

Delicious mashed or roasted, parsnips add a soft savouriness to all dishes.

  • Preparation Time15 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy

For the parsnip salad

500g parsnips, peeled, cut in 1/2 lengthwise, then cut into 4cm chunks
Olive oil
Salt and freshly ground black pepper
1 bunch watercress, thick stems plucked
1 Gala or Red Delicious apple, cored and very thinly sliced
2 small shallots, very thinly sliced

For the dressing

60ml apple cider vinegar
1 tbsp whole-grain Dijon mustard
85ml soybean or safflower oil
2 tsps caster sugar
1) Preheat the oven to 200°C / gas mark 6.

2) Toss the parsnip chunks with the olive oil, salt and pepper. Place on a baking tray and roast until nicely browned, turning as needed, for about 20 minutes.

3) Allow the beans to cool then toss with the watercress, apple and shallot.

3) For the dressing, whisk together the dressing ingredients and season to taste with salt and pepper. Serve with the parsnip salad.

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