Parsnips with citrus and olives from Six Seasons: A New Way with Vegetables (page 358) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

  • john628556 on November 30, 2021

    Disappointing. The parsnips overwhelm the other ingredients (and are rather tasteless), and the various parts of the dish don't cohere. The recipe is also poorly written: for example, we're told "don't peel" the parsnips, then "start peeling the thicker end first." And the recipe calls for ¼ cup vinegar, but the instructions call for using only half of it. How should the other half be used, if at all?

  • nicolepellegrini on January 21, 2021

    We liked this quite a bit - actually my husband seemed especially surprised and delighted by it. Similar to a classic Italian fennel, orange and olive salad but using parsnips instead, which was a nice change of pace. Would definitely make again and it's a great winter salad for a change of pace.

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