Old World Parsnip Slaw

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