My sister, Judy is always experimenting with recipes. She was thrilled with the sweetness of the shallots and the crunchiness of the shoestring parsnips. One large bunch of arugula One to two pounds of parsnips, cut into shoe strings One pound of shallots 2 Tbspoons olive oil ½ cup of water Vinaigrette dressing Wash, drain and dry arugula Roast the shoe string slices of parsnips in the oven with the 2 Tbsp olive oil Simmer the shallots in the water (partially cover the pan) for about 30 minutes Until the shallots are soft and caramelized When the parsnips are crispy and golden and the shallots are cooked and caramelized in their own juices, it is time to assemble your salad. Toss all of the ingredients together Add the vinaigrette dressing and additional salt & pepper if needed Serve |