Carrot And Parsnip Salad Recipes

Steps:

• Place the parsnips and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Meanwhile, in a small bowl, whisk the orange juice, oil, lemon juice and mustard until blended., Drain the vegetables; add orange juice mixture and toss to coat. Sprinkle with the chives and celery seed. Serve warm.

Steps:

• Trim and scrape the carrots. Grate the carrots, using the coarse blade of a grater. There should be about 3 cups.
• Trim and scrape the parsnips. Grate the parnips, using the coarse blade. There should be about 3 cups.
• Combine the grated carrots, parsnips and scallions in a mixing bowl.
• In a separate small mixing bowl, combine the garlic, mustard, vinegar, cumin, salt and pepper. Start beating with a wire whisk while gradually adding the oil. Stir in the parsley.
• Pour the sauce over the carrots and parsnips and blend well.

Steps:

• Preheat oven to 350 degrees F.
• Mix all ingredients except the cilantro leaves and pomegranate seeds and place in a roasting dish in the oven. Stir after 15 minutes and cook for another 20 minutes. Do watch them because they can burn easily and may need an occasional stirring.
• Once cooked, remove the dish from the oven and when the vegetables are cooled, mix in the cilantro leaves.
• Extract the seeds from the pomegranate and sprinkle over the salad.

Steps:

• In a small bowl, whisk juices, oil, and mustard until blended. Set aside.
• Place parsnips and carrots in large saucepan and cover with water, salt now if using. Bring to a boil.
• Reduce heat to a simmer, cover and cook until just crisp-tender, about 8 minutes.
• Drain the vegetables and toss with onion, poppy seeds, and juice mix.
• Plate and sprinkle with chives and celery salt.
• Serve warm or at room temperture.