parsnips

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relative of parsley, parsnips look like carrots but a sharper taper.

Get young parsnips with thinner tops because the center root will be

narrower. Trim the ends; peel with a veg peeler; slice the thinnest part. Split

the thick section lenghwise; again and remove the center tough root shaft.

 

May be eaten raw or cooked. Parsnips have a nutty sweet flavor.

 

 

* Exported from MasterCook *

 

Parsnip and Beet Salad

 

Recipe By :Georgia Machala Massie

Serving Size : 4 Preparation Time :0:00

Categories : {Posted}

 

Amount Measure Ingredient -- Preparation Method

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2 parsnips

2 medium beets -- grated

salt and white pepper -- to taste

1 dash ground ginger -- or to taste

1/3 cup sour cream

 

1. Peel and grate parsnips and beets; combine in a bowl.

 

2. Season with salt, pepper and ginger; add sour cream. Toss well and chill at

least 30 to 45 minutes before serving.

 

TIP - Use a hand grater: a tough center core will not grate easily; toss the

part that won't grate.

 

VARIATIONS: * Replace sour cream with a dash of oil and vinegar. * Add 3/4 tsp

of prepared horseradish sauce to 1/3 cup sour cream for a spicy dressing.

 

Source:

" Fresh Ideas for Vegetable Cooking by Georgia Machala Massie "

 

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Per Serving (excluding unknown items): 144 Calories; 4g Fat (26.4% calories from

fat); 3g Protein; 25g Carbohydrate; 7g Dietary Fiber; 9mg Cholesterol; 54mg

Sodium. Exchanges: 1 Grain(Starch); 1 Vegetable; 0 Non-Fat Milk; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0