Parsnip Salad with Brazil Nuts

Name: Parsnip Salad with Brazil Nuts
Yield: Serves 6-8
Ingredients: 3 teaspoons (3 x 5 ml spoon) dried fennel or a handful of parsley - finely chopped; 1 oz (25 g) candied peel; 2 oz (50 g) shelled brazil nuts - chopped roughly; 1 lb (400 g) small parsnips; 3-4 sticks celery - sliced across rather finely; French dressing with 2 teaspoons (2 x 5 ml spoon) French mustard added

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

Garnish
Vegan
Gluten-free
Christmas
December

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.