The parsnip disappeared from my life when I came to France.
I can still hear my family's oohs and ahhs over crisp roast parsnip.
Well, parsnip is back. My surprise is that this, the most British of veg, is getting royal treatment in France.
Great, I'm loving it!
A perfect vegetable soup or roast it is all the more more glorious when served "warm" in salad form.
Get out the food processor or your slicing mandolin and try out this recipe - a great "bed" to compliment to a rare baked maigret/duck's breast.
Warm Parsnip Salad
|The desperateanglohousewife's parsnip fantasy?|
2 c Julienne-cut parsnip
3/4 c Julienne-cut celery
3/4 c Julienne-cut capsicum/red pepper
1/3 c finely sliced onions ( I use the fresh "white onions" )
1/4 c good quality white wine vinegar*
1 teaspoon dijon mustard
1 teaspoon Malden Salt
1/2 teaspoon black pepper
1 lg Garlic clove, minced
1 teaspoon toasted celery seeds
1/2 teaspoon orange zest
Coat a large nonstick skillet/wok with olive oil, and place skillet over medium-high heat. Add parsnip, celery, red bell pepper, and green onions; saute 4 minutes or until the vegetables are crisp-tender. DO NOT OVERCOOK!!
Combine vinegar, mustard, salt, pepper and garlic, stirring with a wire whisk, and add to skillet. Cook 30 seconds, stirring constantly.
Toss through celery seed and orange zest.
Serve "warm" with unadulterated rare- cooked duck breast.
* NB white wine vinegar can be replaced with Asian red vinegar.