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Low-carb parsnip salad

updated

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Ingredients for 1 servings:

  • 2 parsnips
  • 1 shallot(s)
  • 1 tbsp sunflower oil
  • 1 tbsp vinegar, e.g. white balsamic vinegar
  • ½ tsp salt
  • 3 pinches of pepper
  • ½ tsp broth, instant or Vegeta

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 22 minutes

Potato salad substitute

Peel the parsnips, halve them crosswise, and then halve the wide, upper halves again lengthwise. Boil the parsnips in water for about 10-12 minutes, checking with a sharp knife whether they are tender. Peel and finely dice the shallot. Place one half in a bowl and the other half in a cup. Add the stock to the cup, then add about a quarter of the boiling water. Add the vinegar, oil, salt, and pepper to the bowl and pour over the onion-stock mixture. Thinly slice the parsnips and fold in. Let the salad marinate for a while, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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