Parsnip Salad with Brazil Nuts

Preparation info
  • Serves

    6-8

    • Difficulty

      Easy

Appears in
Cooking for Christmas

By Josceline Dimbleby

Published 1978

  • About

You may think cooked parsnips would make an unlikely salad but in fact their subtle, slightly sweet flavour is most successful.

Ingredients

  • 1 lb (400 g) small parsnips
  • 3-4 sticks celery - sliced across rathe

Method

Peel the parsnips and cut in quarters. Boil them in salted water (or better still, steam them) until just tender. Drain and cool. Then mix all the ingredients together in a salad bowl and dress. This is one of those salads which won’t suffer if you dress it a little before you eat it.