Parsnip salad

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Aetherflow – Spring 2019

A salad made with fried parsnip slices and garnished with a drizzle of fragrant olive oil.

Just as you’ve begun your spring cleaning in the house, it’s time to get rid of all winter-y types of vegetables and fruits!

  • 30 minutes
  • 2 servings

You will need

4 large parsnips

8 handfuls of baby spinach

100 grams of pine nuts (approx.¾ cup)

2 small pears

1 handful of fresh parsley

Olive oil

Fresh lemon juice

Salt and pepper, to taste

Clean and peel your parsnips and cut into wedges, slices, large cubes – whatever you feel like. The result will taste marvellous either way. Drizzle them with a little olive oil and fry them in a pan over medium to high heat until brown. Set aside.

In another frying pan without oil, toast the pine nuts over medium heat until fragrant. Set this pan aside as well (this is going to be fun to clean up later, eh?).

Wash and peel the pears. Cut them into little cubes (or wedges, slices, stars…). Wash and drain the spinach. Toss in the pears, parsnips, and pine nuts. Chop the parsley and sprinkle over the salad. Drizzle some olive oil and fresh lemon juice over your creation, add salt and pepper to taste, and mix thoroughly. Serve immediately.

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