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The parsnip, a member of the carrot family, was a favorite early American vegetable, but it has not been very popular in recent years. It is still highly prized in New England during the winter. The sweet, nutty flavor has particular appeal, and parsnips make good winter salads to serve with roast meat or poultry.
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What You Need:
(To Serve: 4)
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1 small head leafy lettuce
2 cups shredded raw parsnips
½ cup chopped green pepper
1 cup grated or finely chopped raw carrots
1 apple, peeled, cored, and diced
2 tablespoons salad dressing or thick cream
3 tablespoons salad oil
1 tablespoon cider vinegar
Salt, pepper to taste
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Translate this recipe:
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| How To Cook: |
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1. Wash lettuce; dry well; refrigerate.
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2. When ready to serve, combine parsnips, green pepper, carrots, and apple in a bowl.
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3. Mix together salad dressing or cream, oil, vinegar, salt, and pepper; add to vegetables; toss.
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4. Serve over lettuce leaves, if desired.
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