Parsnip and apple remoulade

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

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

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


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.