Olive Magazine
Parsnip ribbon and hazelnut salad with honey dressing

Parsnip ribbon and hazelnut salad with honey dressing

Published: January 15, 2015 at 9:37 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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
Nutrition:
NutrientUnit
kcal381
fat21.3g
saturates3.7g
carbs34.7g
fibre12.7g
protein6.2g
salt0.4g
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Make this parsnip and hazelnut salad for a hearty yet healthy main, then also check out our winter Waldorf salad recipe.

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

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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