This salad has a unique flavour which makes so difficult to get bored with it. If I want to cook something different, special and something that I doubt my guests have tasted before, I cook this delish parsnip salad. Fresh thyme in the dressing is the secret, I think.
This is from the magazine in Finland that promotes heart friendly food, so bear in mind it is a guilt free dish.
2 parsnips (2x 200g)
Parmesan -cheese (small slices)
1/2 dl balsamico
1 tsp mustard
3 tbsp capers
1-2 tbsp fresh thyme, crushed (if you don’t have fresh, the dry thyme, spice goes well)1/2 dl oil
(do not use olive oil, its taste is too dominating, prefer some neutral vegetable oil, in Finland we have so called ”rypsiöljy”
Preheat the oven to 225 c degrees. Peel and cut the parsnips, turn them in oil and season with salt and blackpepper. Place them on the baking tray and bake for 20-30 minutes. Wash, dry and place the salad on the plate. Make the dressing by combining the ingredients.
When parsnips are ready, let them cool for a while. Sprinkle them on the rocketsalad and sprinkle some Parmesan -cheese on it as well. Pour the nice dressing on the salad. Serve as an appetizer or as a side dish. Yummy.