Lukewarm Broccoli Salad with Crispy Parsnip

5 from 5 votes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dinner
Cuisine European
Servings 4 people


  • 500 g Broccoli
  • 1 Pcs Medium parsnip
  • 2 Pcs Red onions
  • 1 disc Fresh ginger
  • 1 Pcs Garlic clove
  • Walnut oil for frying (or to taste)
  • 1 -2 tbsp Soy sauce spicy
  • Salt pepper
  • Some black or white sesame seeds


  • First of all, the recipe is sufficient for 4 people as a starter and for 2 people as a light meal.


  • Clean and wash the broccoli and cut into roses as small as possible. If necessary, share larger ones so that everything is cooked at the same time. Quarter the peeled onions and cut into strips, finely dice the garlic and ginger.
  • Peel the parsnip with a peeler and cut into small cubes. Approx. 0.5 cm.


  • Heat some walnut oil in a larger pan. Add the onion strips and let them become translucent. Add the garlic and ginger and then the broccoli and sesame seeds. (Unfortunately I forgot a photo here when the broccoli was in the pan) Fry the broccoli over medium heat for about 8-10 minutes, depending on the desired consistency.
  • At the same time fry the parsnip cubes in a little oil in a small pan until they are nice and brown and crispy. Salt and place on paper towels.
  • When the broccoli has reached the desired consistency, deglaze with the soy sauce. If necessary, add a little salt and pepper to taste. If you like, you can add a little vinegar or lemon juice.
  • Now it can be served. First, distribute the broccoli mixture on plates. Put the parsnip cubes on top.
  • We also had fried red prawns. A delicious piece of bread makes the whole thing perfect.
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Written by John Myers

Professional Chef with 25 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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