zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Parsnip and apple remoulade

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Parsnip and apple remoulade

    • Vegetarian
    • Preparation time: 10 minutes
    • Total time: 10 minutes 10 minutes

    Serves: 6 as a side

    Ingredients

    2 parsnips, peeled

    1 small braeburn or other eating apple, cored but unpeeled

    1 lemon, juice

    scant ½ tsp of salt

    75ml crème fraîche

    50g mayonnaise

    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

    Method

    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.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.

    Comments

    Average user rating

    0 stars

    Glossary