Parsnip, Carrot and Leek Bake

Parsnip and Carrot Salad with Orange Dressing Recipe

Your 1 Minute Salad Recipe
Yield: 4    Preparation Time:     Cooking Time:
This recipe can be served warmed as an appetizer, a side dish or as a salad. Goes particularly well with duck dishes.


¾ pound parsnips, cut into ½ inch coins
¼ pound carrots, cut into ½ inch coins
½ teaspoon Dijon mustard
2 tablespoons orange juice
1 teaspoon lemon juice
2 teaspoons peanut oil
2 tablespoons fresh chives, minced
1 teaspoon celery seeds

Recipe Instructions

Cook the vegetables.
Steam the parsnips and carrots over boiling water for 15 minutes until they are tender. Drain well.

Make the salad.
Put the parsnips and carrots into a serving bowl and add the chives and the celery seeds.

Make the dressing.
Whisk together the juices, mustard and oil, pour this over the salad and toss well.