You are here

Tangy Shredded Parsnips

Chef.Foodie's picture
Ingredients
  Celery stalks 2 Medium
  Parsnips 1⁄2 Pound, peeled (2 Medium Ones)
  Mayonnaise 1⁄2 Cup (8 tbs) (Purchased / Homemade)
  Dijon mustard 1 Tablespoon
  Lemon juice 2 Tablespoon
  Butter lettuce leaves 4 Large
  Coarsely ground pepper To Taste
Directions

Insert slicing disc.
Slice celery; leave in work bowl.
Change to shredding disc and shred parsnips.
Place mayonnaise, mustard, and lemon juice in a mixing bowl.
Add parsnips and celery; mix gently until blended.
Cover and refrigerate for at least 1 hour or until next day.
To serve, place a lettuce leaf on each of 3 or 4 plates; top each with a small mound of parsnip mixture.
Pass pepper at the table.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Blending
Ingredient: 
Parsnip
Cook Time: 
60 Minutes
Servings: 
4

Rate It

Your rating: None
4.053335
Average: 4.1 (15 votes)