This colorful salad is a feast for the eyes. Full of veggie goodness, the sweetness and spice are beautifully balanced with the fresh dressing that has a slight kick to round things out.
Master organic gardener, Eliot Coleman made these parsnips for me one cold spring Vermont morning with monster-sized roots dug from under the snow-covered ground. They were the best parsnips I’ve ever tasted. He was remarkably carefree with that sweet Vermont butter, but they certainly were memorable!
You can use just one of the vegetables or any combination