This Caramelized Carrot Parsnip Salad with ham, feta, hazelnuts, rosemary, and smoked paprika is festive, filling yet healthy, and delicious recipe perfect for this time of the year!
Hello, everyone and happy weekend (If you read this post on weekend). “I am going to keep it short and simple” – how often do I repeat it? Well, I guess almost every other recipe for the last month! Strange times, strange :) But I mean it this time. Super sweet and short.
But first, I wanted to share the shocking news. Three sweet recipes. I have shared three sweet recipes in a row. What? I think this only happens around Christmas time. Blame the current situation for this. Clearly, I needed to stop this slippery slope, at least for once. No worries – next week I am posting another sweet recipe and again with dulce de leche. That’s why I am sharing this Caramelized Carrot Parsnip Salad with you today. It features:
- Obviously, carrots and parsnips that are caramelized in the mixture of oil, butter, and honey, along with rosemary, chilly flakes, and paprika. Yum! I used a potato peeler to make ribbons – a simple and available tool. Little drawback -too many small leftovers, but you can snack on them. So, technically, no leftovers;
- Ham – lean recommended;
All these ingredients are perfectly marrying each other. The result – this Caramelized Carrot Parsnip Salad. You should make it!
You see -that was relatively quick today, but I should master my skills :)
Cheers until next week!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.