![]() Peel the skin from the carrots and parsnips. Juice and zest of half a lemon (about 2 Tb juice)ġ teaspoon mustard (I used SchoolHouse Kitchen’s signature sweet-hot Dijon, but any style will do)Ībout 4 tablespoons extra-virgin olive oil Looking forward to raw zucchini shredded and dressed this way come the summer. A dab of mustard and honey helps round out this dressing, and a speck of salt and white, but not black pepper (for aesthetics only). Lemon juice, zest, and a bit of mustard for dressingĪny, any homemade salad dressing will do, but I’d shy away from Balsamic vinegar unless you want a dark orange-brown pile of stuff, and would recommend the vibrancy of fresh lemon and its zest for these delicately sweet, tender things. (Assuming you prefer your shreds to be thin, which I do.) A fine pile of peels will sit before you after a few minutes, and you’ll also have perfectly manicured “baby” carrots and parsnips leftover from the process, which are great to roast or sautee (or just gobble up right away). And try to go light on the peels, so they’re as thin and delicate as you can get them. Turn the carrot or parsnip a little after each peel, holding onto its base. ![]() Scrap the first rotation of super-dry, wispy skin, and just peel the rest into a bowl. Rather than run the risk of slicing off your fingers with a mandoline, I recommend grabbing an average vegetable peeler, and running off ribbons of the root vegetables along their length. And if you’re not a fan of their flavor, this way they’ll be much more neutral, a blank slate to take on your dressing. But, dense with starch, the raw parsnip packs quite a snap when bitten into, which is a pleasant way to experience the vegetable anew. That soft, spongey, sort of banana-y texture of roasted parsnips will mush in your mouth no more, and you’ll be hard-pressed to taste its sweetness when uncooked, too. That’s what we’re celebrating in this salad - their journey to the end of the season. And they are, too, withstanding the months locked in cold storage staying crisp. Parsnips look visibly hardy, kind of like a rugged sailor with its scraggly wisps and deeply punctured wrinkles. The carrots are as juicy as ever, too these ones stained my hands orange and bled onto the bottom of the bowl over time, just like any good carrot should. I just ate a red Cortland one that was as crisp as a snow pear. Strange to think that apples, which were harvested way back in the fall, are still just as plentiful at the farmers’ markets around here. It’s the last hurrah for these winter root vegetables, while just-sprouted spring greens prepare to take over the scene. ![]() And arguably more delicious, or at least, more refreshing. So what was going to be a simple side dish of roasted root vegetables - just carrots and parsnips - turned out even simpler. It won’t fire up, for mysterious reasons, and I seem to miss the mechanic at my building every time he comes by. I’m not on a raw food diet but my oven would have me that way. ![]()
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