Total Time
23mins
Prep 15 mins
Cook 8 mins

This recipe is my version of one by Marge Campbell of Waymart, Pennsylvania. I just dressed it up a bit. This is also good as a side dish.

Ingredients Nutrition

  • 3 cups parsnips, peeled and sliced
  • 34 cup carrot, peeled and sliced
  • 3 tablespoons orange juice (fresh is best)
  • 1 tablespoon olive oil
  • 1 12 teaspoons lemon juice (fresh is best)
  • 34 teaspoon prepared mustard (preferably Dijon)
  • 3 tablespoons chives, minced
  • 4 tablespoons red onions, minced fine
  • 34 teaspoon celery salt
  • 34 teaspoon poppy seed
  • 12 teaspoon salt (I don't use any) (optional)

Directions

  1. In a small bowl, whisk juices, oil, and mustard until blended. Set aside.
  2. Place parsnips and carrots in large saucepan and cover with water, salt now if using. Bring to a boil.
  3. Reduce heat to a simmer, cover and cook until just crisp-tender, about 8 minutes.
  4. Drain the vegetables and toss with onion, poppy seeds, and juice mix.
  5. Plate and sprinkle with chives and celery salt.
  6. Serve warm or at room temperture.

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