The parsnip is a much more versatile vegetable than most people give it credit for – as this recipe proves. Parsnip Salad makes a delightful accompaniment to cold roast meats.
6 medium-sized parsnips, sliced, cooked and cooled
8 oz. green beans, trimmed, cooked and cooled
2 spring onions , thinly sliced
6 fl. oz. tf cup mayonnaise
6 large lettuce leaves, washed and shaken dry ;½ teaspoon paprika
Cut the parsnips into strips roughly the same size as the green beans and place the strips in a large mixing bowl. Add the green beans and spring onions . Stir in the mayonnaise and, using two large spoons, toss until the vegetables are well coated.
Arrange the lettuce leaves decoratively on a large serving platter. Heap the parsnip mixture in the centre and sprinkle over the paprika.
Place the salad in the refrigerator to chill for 30 minutes before serving.