Parsnip Rémoulade

Inspired by classic celery root rémoulade, this creamy parsnip salad is a great side dish for steak or roast chicken. Parsnips tend to absorb a lot of the vinegar, so be sure to squeeze some of it out before dressing them.

• 
  
  1 lb. medium parsnips (about 5)
  
  


• 
  
  2 Tbs. white wine vinegar
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/3 cup crème fraîche
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1-1/2 tsp. drained capers, coarsely chopped
  
  


• 
  
  Coarsely ground black pepper
  
  

Peel the parsnips, then shave them with the vegetable peeler into long, thin ribbons, discarding the core; you’ll have about 3-1/2 cups.

In a medium bowl, toss the parsnips with the vinegar and 1 tsp. salt and let sit for 10 minutes.

Drain the parsnips in a colander and squeeze out as much vinegar as possible. Transfer to a medium bowl, add the crème fraîche, olive oil, and capers and toss to combine. Season to taste with salt and pepper and serve.