Tangy Shredded Parsnips Recipe


Cooking Time1 Hr 0 MinDifficulty LevelEasy
MethodMain Ingredient


 Celery stalks2 Medium
 Parsnips1⁄2 Pound, peeled (2 Medium Ones)
 Mayonnaise1⁄2 Cup (8 tbs) (Purchased / Homemade)
 Dijon mustard1 Tablespoon
 Lemon juice2 Tablespoon
 Butter lettuce leaves4 Large
 Coarsely ground pepper To Taste


Insert slicing disc.
Slice celery; leave in work bowl.
Change to shredding disc and shred parsnips.
Place mayonnaise, mustard, and lemon juice in a mixing bowl.
Add parsnips and celery; mix gently until blended.
Cover and refrigerate for at least 1 hour or until next day.
To serve, place a lettuce leaf on each of 3 or 4 plates; top each with a small mound of parsnip mixture.
Pass pepper at the table.