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Ingredients
4 carrots, about 1 pound
3 parsnips, about 1 pound
½ cup chopped scallions or green onions
2 teaspoons finely minced garlic
1 tablespoon mustard, preferably the Dijon type
3 tablespoons red-wine vinegar
¼ teaspoon ground cumin
Salt to taste if desired
Freshly ground pepper to taste
⅓ cup corn, peanut or vegetable oil
4 tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
34 grams carbs; 311 calories; 14 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 20 grams fat; 10 grams fiber; 660 milligrams sodium; 3 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim and scrape the carrots. Grate the carrots, using the coarse blade of a grater. There should be about 3 cups.
- Step 2
Trim and scrape the parsnips. Grate the parnips, using the coarse blade. There should be about 3 cups.
- Step 3
Combine the grated carrots, parsnips and scallions in a mixing bowl.
- Step 4
In a separate small mixing bowl, combine the garlic, mustard, vinegar, cumin, salt and pepper. Start beating with a wire whisk while gradually adding the oil. Stir in the parsley.
- Step 5
Pour the sauce over the carrots and parsnips and blend well.
Private Notes