Roasted Parsnip Salad
What do they taste like? It’s hard to describe that specific flavor they have. Something between a sweet potato and carrot, maybe? It’s difficult to lay a finger on it really. You should try it yourself if you have never tasted parsnips before. You’ll either love it or hate it…
Parsnips contain that extra touch of raw earthiness that carrots for instance don’t have, and I love that about them. It’s a wonderful but sadly very underestimated vegetable. There are also a lot of recipes to make with them. I once made parsnip fries. Delish! They tend to turn dark brown once roasted in the oven but that’s normal. Parsnip mash or soup are also a big hit here at home.
Love cooking with parsnips? Then also check out my parsnip soup with cinnamon croutons!
Have you poached eggs before? It’s not that difficult. If you are not feeling comfortable doing it, then you should try out my cling film method. This technique is also known as the Arzak egg, named after the chef who invented it: Spanish chef Juan Mari Arzak. You can poach the eggs while the roasted parsnips are cooling down a little.
Still not convinced? Soft-boil the eggs, then peel them carefully and put them on the parsnip salad.
My roasted carrot and parsnip salad with a creamy poached eggs on top, garnished with pine nuts and shaved parmesan cheese... the perfect winter salad!
- 1 large fresh parsnip
- 1 large fresh carrot
- 2 eggs
- 2 handfuls fresh watercress
- 2 tbsp olive oil
- 1 tbsp pine nuts toasted
- shaved parmesan cheese
1) Peel the parsnip and the carrot. Slice them into small bite-size fries. Don’t make them too thin. Then add both to a mixing bowl and sprinkle with a tablespoon of olive oil. Season with a pinch of pepper and salt.
2) Spread the carrot and parsnip fries on a baking dish lined with baking paper and roast them in a preheated oven at 400°F (200°C) for about 10 to 12 minutes or until both the parsnip and carrot are more or less soft. Keep an eye on them, the vegetables can burn easily if you made them too thin.
3) Once the parsnip and carrots are roasted enough, remove them from the hot oven and let them cool down for 20 minutes at room temperature. Then add them back to the bowl. Also add the watercress and remaining olive oil.
4) Stir well and then divide the parsnip salad over deep plates. Then poach the eggs. Once poached, put them on some kitchen paper to drain and then place them on top of the parsnip salad. Sprinkle with the toasted pine nuts and shaved parmesan cheese. Finish with a last sprinkle of salt and freshly ground black pepper.