True to Your Roots: Vegan Recipes to Comfort and Nourish You by Carla Kelly

Author:Carla Kelly
Language: eng
Format: mobi, azw3, epub
ISBN: 9781551525891
Publisher: Arsenal Pulp Press
Published: 2016-01-03T23:00:00+00:00

This salad is a good make-ahead because you can also serve it chilled.

Parsnip Tabouleh

Bursting with fresh herb flavors and brightened by lemon, this gluten-free and grain-free version of the Middle Eastern staple uses parsnips instead of traditional bulgur wheat.

Makes 2–4 servings

1 tbsp olive oil

3/4 cup (175 mL) finely chopped parsnips

1 garlic clove, minced

1 shallot, minced

1 celery stalk, finely chopped

3/4 cup (175 mL) peeled and finely grated parsnips

3 tbsp lemon juice

1 tsp lemon zest

3/4 cup (175 mL) flat-leaf parsley, minced

1/2 cup (125 mL) curly leaf parsley, minced

1/2 cup (125 mL) mint, minced

1/2 cup (125 mL) seeded and finely chopped Roma tomatoes

2 spring onions, finely chopped

1/2 tsp salt

1/8 tsp freshly ground black pepper

In a large frying pan on medium, heat oil. Add chopped parsnips, garlic, shallots, and celery. Sauté for 7–8 minutes, until soft and golden brown. Remove from heat and let cool in pan as you prepare the rest of the salad.

In a large bowl, mix together grated parsnips, lemon juice, and lemon zest. Add parsley, mint, tomatoes, spring onions, salt, pepper, and cooked vegetables to bowl and mix to combine well.

Chill for 1 hour before serving.

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