Guest Post: Carrot-topia Parsnip Salad
March Cooking By Color – Orange
Today’s guest post comes from Monica who will be contributing each month with a delicious Cooking By Color recipe! To tell you the truth I’ve never had parsnips raw before so I’m really looking forward to trying this method! Try it and let us know what you think in the comments.
Carrot-topia Parsnip Salad by Monica
Orange you are glad I didn’t say banana? An oldie, but a goodie. Also relevant to this month’s color choice: orange! And I have created a recipe to go along with it. One involving…drumroll please… carrots. They are a beautiful vegetable and not only are they the staple to many recipes, but they are also very nutritious.
The recipe that I have created below was born during my time in California where I completed my culinary internship. I had to prepare vegan dishes on a regular basis, but one special night I needed to create a raw, vegan dish to satisfy the hunger of two very prominent dinner guests. At the time I just brushed the surface of preparing raw, vegan dishes so I would have to tap into my knowledge, as well as the knowledge and practices of raw food professionals. Once I got my ideas together, I was able to create this recipe.
What I came up with was this Carrot topia salad that consists of shaved carrots, parsnips, mixed greens, red cabbage and some shaved brazil nuts. It is absolutely a delightful, earthy blend of vegetables and colors. The key to this dish is to let the vegetables marinate and rest before eating. It brightens the colors of the vegetables, as well as takes the edge off of the earthy flavor that these vegetables tend to have. The brazil nuts add a creaminess to the flavor profile and provide the extra protein and vitamins and minerals to the dish. This recipe is simple and flexible in terms of being able to add ingredients to your liking. The focus of the salad is the carrot and using it in a non-traditional way though the health benefits of the eating carrots still remain.
Carrots are best known for containing beta-carotene, a powerful antioxidant, as well as vitamin C. A resent study from the Netherlands found that carrots are protective against cardiovascular disease. Carrots have been shown to play a minor role in reducing the risk of cataracts, as well as in protecting against color cancer. They are rich in digestive tract supporting fiber, antioxidant nutrients and unique phytonutrients.
Whether you steam, roast, marinate, or eat them raw, carrots are sure to not only taste great, but also make you feel healthier and more alive.
What is your favorite thing to make with carrots? Have you ever tried parsnips raw before?
Ciao! My name is Monica and I am La Vegetariana. I am the Italian vegetarian who is journeying through life sharing my recipes, stories, reviews and more. I am a certified vegan chef, health consultant and journalist using the power of food to heal and the power of words to make life just a little more delicious and enjoyable. Italian food. Vegetarian living. Endless possibilities…that’s my motto. Follow my food-filled life and learn how to eat healthy, eat green, and eat Italian. Buon Appetito!