Parsnip ribbon and hazelnut salad with honey dressing
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 4 medium (these need to be fresh parsnipsfirm ones or they won’t ribbon!)
- 1 tbsp buttermelted
- olive oil
- 50g hazelnutsroughly chopped
- 1 apple
- 4 tbsp red wine vinegar
- 2 tbsp honey
- hazelnut oil
- 1 pack rocket
Nutrition: per serving
- kcal381
- fat21.3g
- saturates3.7g
- carbs34.7g
- fibre12.7g
- protein6.2g
- salt0.4g
Method
step 1
Heat the oven to 180C/fan 160C/gas 4. Peel the parsnips and then use a potato peeler or mandolin to shave them into thin strips, mind your fingers and throw away the woody cores. Put the parsnips in a bowl and add the butter, 1 tbsp olive oil and some salt and toss them until they're coated. Tip them onto a large baking sheet, spread them out well and cook for 15-20 minutes, or until they're crisp and turning golden. Turn them over a couple of times as they cook. Tip the hazelnuts onto the sheet for the final couple of minutes.
step 2
Meanwhile, core and finely slice the apple and put it in a bowl with the red wine vinegar (use the parsnip bowl). Add the honey and 2 tbsp hazelnut oil, and stir everything together. Season well.
step 3
Toss the rocket with the apple slices and dressing, tip it onto a plate and scatter with the parsnip and hazelnuts.
