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Ingredients
- 4-5 medium parsnips, peeled and cut into 2â lengths
- 1 whole garlic clove, peeled and halved
- 1 tbsp red wine vinegar
- juice of 1/2 lemon
- kosher salt
- pinch crushed red pepper flakes
- 3-5 tbsp extra virgin olive oil
- 2 stalks fresh oregano leaves, minced
Directions
- Fill a medium saucepan with cold water. Add the parsnip sections and bring to the boil over high heat. Drain while still firm â the dressing will continue to soften them. Rinse with cold water to stop the cooking process, and cut into sticks.
- Rub the sides and base of a medium bowl with the garlic halves and then discard them. In the bowl, whisk together the vinegar and lemon juice with salt and red pepper flakes to taste. Add the olive oil and the oregano and whisk again. Now add the parsnips and toss gently to combine. Cover and refrigerate for at least 3 hours, stirring at least once. Bring up to room temperature and adjust seasoning with lemon juice and salt before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 18g | |
| Recipe makes 4 servings | |
| Calories 121 | |
| Calories from Fat 119 | 98% |
| Total Fat 13.5g | 17% |
| Saturated Fat 1.87g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 5mg | 0% |
| Total Carbs 0.3g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.03g | 0% |
| Protein 0.05g | 0% |
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