Why not make this delicious festive organic Parsnip and Butternut Winter Salad recipe this weekend?
Harness the jewels of the season and make this wonderfully vibrant winter salad, packed with colourful root vegetables and tangy endive; all bursting bursting with interesting flavours, textures and super nutrition. There is a strange misconception that salads are dull rabbit food, that can only be enjoyed as an starter to a main meal. Nothing could be further from the truth with this rather enticing, flavour-packed recipe from leading organic Chef Monica Galetti. We particularly love the addition of chestnuts – a seriously underrated ingredient, and a great alternative to potatoes.
Root vegetables are a great buy through the winter months. Try and buy them for your local farmers market or small producer, as they will be really fresh and taste utterly divine!
This vibrant recipe full of taste, colour and texture serves 4.
4 medium organic parsnips (peeled)
2 medium kohlrabi (Peeled cut into wedges)
4 organic baby beetroots (peeled and quartered)
1 small organic butternut squash
2 red endives
2 yellow endives
150g cooked organic chestnuts
2tbsp sage (shredded)
50ml rapeseed oil (plus extra)
50ml red wine vinegar
Salt and pepper to taste
2 tablespoons grated horseradish
150ml organic cream