2 cups romaine lettuce, cleaned and cut into bite size pieces
1. Combine romaine lettuce and cilantro, and divide onto four plates.
2. Place parsnips, carrots and turnips into 1 quart of boiling water. Simmer vegetables for 2 minutes. Strain into a colander.
3. Mix ingredients for the dressing right before use.
4. Place hot vegetables on top of greens and top with homemade dressing.
More About Parsnips
How to Select
Choose parsnips that are firm and dry. Smaller ones may be more flavorful and tender.
How to Store
Refrigerate parsnips unwashed in an unsealed bag for 3 weeks or more. For longer term storage, pack in moist sand stored in a cold root cellar at 32-40 degrees. They can last 2-6 months stored this way.
How to Prepare
Rinse in cold water and peel. Grate raw in salads. Steam, microwave, boil, bake, roast, sauté or stir-fry. Add to casseroles, soups and stews. Cook until soft and mash like potatoes. Substitute for carrots or sweet potatoes in recipes.
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