Parsnips with Citrus and Olives

If you have a mandoline slicer, use it, but you can get lovely parsnip ribbons using a simple vegetable peeler. A soak in ice water will enhance their already crisp texture. Big mature parsnips can be woody in the center, so look for smaller specimens. Start peeling the thicker end first for easier handling

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Step 1

Use a vegetable ?eeler to shave the ?arsni?s into very thin ribbons; it’s ?ine i? they’re not the same length, you ?ust want them nice and thin. Put in a bowl o? ice water with hal? the vinegar and soa? ?or 30 minutes.

Step 2

Meanwhile, grate the ?est ?rom one o? the oranges. Segment all three over a bowl to catch the ?uices.

Step 3

Drain the ?arsni?s very well (you don’t want them wet at all, so use a salad s?inner i? you can). ?oss the ?arsni? ribbons with the orange ?est, the orange segments and their ?uice, olives, and scallions. Season with salt and ?e??er, toss again, and taste. Let the salad rest ?or about 15 minutes, so the ?arsni?s macerate a bit. Finish with a generous dri??le o? olive oil and toss again.