Tangy Shredded Parsnips
|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|
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.