Fresh Parsnip Salad

1 cup grated parsnip
1/4 cup chopped green bell pepper, celery or zucchini
1/2 cup grated carrots
1/2 medium apple, peeled and grated
1/8 cup sour cream or yogurt
1 tablespoon peanut oil
1 tablespoon cider vinegar
1/2 teaspoon soy sauce or tamari
1/4-inch piece fresh gingerroot, peeled

Combine parsnips, peppers, carrots and apple in a medium bowl. In a small bowl, mix sour cream or yogurt, oil, vinegar, and soy sauce. Hold a garlic press over the sour cream mixture and then squeeze the gingerroot in the press. Stir the juice from the gingerroot into the mixture and discard the pulp. Toss the dressing with the vegetables and serve.

Serves 2.

From “From Asparagus to Zucchini, A Guide to Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition, 2003.

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