Ah, parsnip: the long-forgotten root. widely used in greek and roman times, the arrival of the potato soon replaced this now under-valued root. a relative of the carrot, parsnips are sweeter with a higher content of vitamins and minerals. sliced into 1/4” rounds, tossed with salt and olive oil and baked at 400 degrees till crispy, parsnips make for a tasty winter chip. added to soups and stews parsnips lend a subtle sweet quality and the starch acts as a natural thickener. we recently came up with this grated parsnip & dill salad. it is quite simple too make and the parsnip pairs well with plain yogurt. the red and green flecks make for a festive and visually appealing dish. enjoy with a toasted slice of homemade bread
2 cups parsnip, peeled & grated
2/3 cup whole milk plain yogurt
1 tsp chipotle chili powder (or 1/2 tsp chipotle chili sauce from the can)
4-5 green onions, thinly sliced white & green parts
1/3 cup fresh dill, chopped
salt & fresh cracked pepper
In a bowl mix together chipotle powder, green onions, dill and salt to taste (1/2 tsp). with a spatula or large spoon, fold in the grated parsnip. cover and allow to marinate in the fridge for at least half hour. serve topped with fresh cracked pepper