Name: Parsnip ribbon and hazelnut salad with honey dressing
Total time: 1 h
Yield: Serves 4
Ingredients: 4 medium (these need to be fresh parsnips firm ones or they won’t ribbon!); 1 tbsp butter melted; olive oil; 50g hazelnuts roughly chopped; 1 apple; 4 tbsp red wine vinegar; 2 tbsp honey; hazelnut oil; 1 pack rocket

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Parsnip ribbon and hazelnut salad with honey dressing

Parsnip ribbon and hazelnut salad with honey dressing

Lulu Grimes

Published: January 15, 2015 at 9:37 AM

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Serves 4

Easy

Total time: 1 hr

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A lovely, easy to put together veggie main course salad of parsnip ribbons with hazelnuts, apple and rocket in a honey dressing. Perfect for a tasty wintertime lunch or side dish.

Vegetarian

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Alternatives

Complete the dish

Make this parsnip and hazelnut salad for a hearty yet healthy main, then also check out our waldorf salad recipe.

Ingredients

Nutrition

4 medium (these need to be fresh parsnips

firm ones or they won’t ribbon!)
1 tbsp butter

melted
olive oil
50g hazelnuts

roughly 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.

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Authors

Lulu GrimesManaging editor

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