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Parsnip and apple remoulade
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Serves: 6 as a side
2 parsnips, peeled
1 small braeburn or other eating apple, cored but unpeeled
1 lemon, juice
scant ½ tsp of salt
75ml crème fraîche
2-3 tbsp dijon mustard
2 tbsp capers, chopped
25g pack flat leaf parsley, stalks finely chopped, leaves roughly chopped
small handful toasted flaked almonds
1 Shred the parsnips as finely as possible using a julienne peeler, mandolin, food processor or box grater.
2 Slice the apple finely into matchsticks and put in a large bowl with the parsnips. Quickly stir in the lemon juice to stop the apple browning, along with the salt and a few grinds of black pepper.
3 Stir in the remaining ingredients until combined and serve with leftover ham or other cold cuts, if liked.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in Mon Dec 01 17:07:32 GMT 2014.