You'll Need:

3/4 pound parsnips, cut into 1/2-inch coins
1/4 pound carrots, cut into 1/2-inch coins
2 tbsp minced fresh chives
1 tsp celery seeds
2 tbsp orange juice
1 tsp lemon juice
1/2 tsp Dijon mustard
2 tsp peanut oil

Procedure:

Peel parsnips and carrots, then cut into 1/2-inch cubes. Steam over boiling water until tender about 15 minutes. drain. Place parsnips and carrots into a serving bowl and add chives and celery seeds. In a small bowl, whisk together juices, mustard, and oil. Pour over parsnips and carrots and toss well to coat. Serve warm as an appetizer, side dish, or salad. delicious with duck.

Category: Salad