Parsnip: Raise the Root
We’re sweet on parsnips. The creamier cousin of the carrot stands up to a boatload of spice in this winter salad developed by our Test Kitchen. A coating of roasted cumin and fennel seeds, a garlic-and-salt paste, lemon juice and red pepper flakes give the thinly sliced roots enough flavor to balance a meaty main or simple scrambled eggs. Add mustard greens or arugula to make the dish an even heartier side. Either way, we think you’ll be smitten with this salad too.
- 1 tablespoon cumin seeds
- 1 tablespoon fennel seeds
- 1 pound parsnips, peeled
- 1 garlic clove
- 1 1/4 teaspoons kosher salt, divided
- 1/4 cup fresh lemon juice, plus extra for seasoning
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon red pepper flakes
- 1/2 cup flat-leaf parsley leaves, roughly chopped
1. In a small skillet set over medium heat, add the cumin seeds and fennel seeds and cook, stirring often, until the seeds are golden, fragrant and toasted, 3 to 4 minutes. Turn out onto a medium plate to cool; then, using a spice grinder or mortar and pestle, pulverize into a fine powder.
2. Using a mandoline or a very sharp knife, slice each parsnip lengthwise into long, thin strips. Stack a few of the strips and cut lengthwise into long, thin slivers. Repeat with the remaining parsnip slices.
3. On a cutting board, roughly chop the garlic with ¼ teaspoon salt. Periodically smash the garlic-salt mixture, then continue chopping until the mixture becomes a paste.
4. To an airtight container, add the parsnip, ground cumin and fennel, garlic paste, lemon juice, olive oil, red pepper flakes and the remaining 1 teaspoon salt. Cover the container and vigorously shake to combine. Refrigerate for at least 4 hours or overnight.
5. Add more lemon juice to taste, and the chopped parsley leaves, to the parsnips and toss to combine. Calories per Serving: 114; Sodium: 473mg; Total Carbohydrate: 22g; Fiber: 6g; Fat: 3g