The combination of the slight sweetness from the parsnips and the bite of the capers gives this recipe a huge thumbs up. To make it a full meal, add a protein of your choice like chicken thighs or salmon.
Parsnip Ribbon Salad
- Parsnips,6 (about 6 – 10 inches long; they look like white carrots)
- 1/2 lb (4 – 6 slices) of Nitrate Free Bacon – diced (Nieman Ranch is a great option and sold at Sprouts, etc.)
- 1 Garlic clove
- Parsley (fresh if available or I often used dried for convenience) – 1 – 2 TB
- Capers – 1 – 2 TB (I buy a small jar and add in to taste, which will leave some left over for other meals)
- Place saute pan or dutch oven over medium heat.
- Chop bacon and throw into pan once heated. You want the bacon to be very crispy, but also to render a generous amount of fat. It should take 10 – 15 minutes or so, stirring often to prevent from sticking to pan.
- While the bacon is cooking, use a carrot peeler and start shaving the parsnips into long ribbons, discarding the top layer. They will end up looking a bit like linguini when it’s all said and done.
- Add parsnip ribbons and garlic to pan. Stir well until parsnip is fully coated with bacon grease. Keep burner on low, cover and cook for 15-20 minutes, stirring occasionally to prevent sticking
- Remove from heat. Toss in parsley and capers and stir well. If you want, garnish with a splash of olive oil.
- Serve immediately . Grilled/roasted chicken, salmon, etc. are great to add directly into the dish or on the side.