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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
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This recipe is my version of one by Marge Campbell of Waymart, Pennsylvania. I just dressed it up a bit. This is also good as a side dish. Ingredients:
3 cups parsnips, peeled and sliced |
3/4 cup carrot, peeled and sliced |
3 tablespoons orange juice (fresh is best) |
1 tablespoon olive oil |
1 1/2 teaspoons lemon juice (fresh is best) |
3/4 teaspoon prepared mustard (preferably dijon) |
3 tablespoons chives, minced |
4 tablespoons red onions, minced fine |
3/4 teaspoon celery salt |
3/4 teaspoon poppy seed |
1/2 teaspoon salt (i don't use any) (optional) |
Directions:
1. In a small bowl, whisk juices, oil, and mustard until blended. Set aside.
2. Place parsnips and carrots in large saucepan and cover with water, salt now if using. Bring to a boil.
3. Reduce heat to a simmer, cover and cook until just crisp-tender, about 8 minutes.
4. Drain the vegetables and toss with onion, poppy seeds, and juice mix.
5. Plate and sprinkle with chives and celery salt.
6. Serve warm or at room temperture.
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