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;
- Feta;
- Hazelnuts
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!
Ingredients
- 3-4 medium carrots and parsnips each, peeled
- 1 tbsp. olive oil
- 2 tbsp. butter
- a good pinch of salt
- 1 tbsp. fresh rosemary (1/2 dried)
- 1/8 tsp. chilly flakes
- 1/2 tsp. smoked paprika
- 2 tbsp. honey
- 1 cup cooked cubed ham
- 2-3 cups of salads of your choice
- 2-3 tbsp. feta, crumbled
- 2 tbsp. hazelnuts, toasted and chopped
Instructions
- Using a potato peeler (or even a knife), make thin carrot and parsnip strips. Reserve chunky parts for snacking.
- In a large deep pan (a wok is perfect) combine the butter and oil over high medium heat. Add the veggies and cook 5-7 minutes, till soften and start to browning (edges).
- Reduce heat. Add the rosemary, spices, honey, and let it caramelized, occasionally stirring, 5-7 minutes. Remove from pan.
- In the same pan, cook the ham, about 5 minutes, just to heat through. Return the veggies into the pan. Off heat.
- Divide the salad between plates. Arrange the warm veggies and ham, sprinkle with the feta and hazelnuts.
- Enjoy!
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.
I totally understand why you’ve shared 3 sweet recipes in a row. This lockdown just makes me want to bake, too! I’ve got bread dough rising in the kitchen right now in fact. (That’s not sweet, but it’s still baking.) Anyways, I’m loving the flavors in this salad. Hazelnuts = yum! Carrots + parsnips = yum! Ham = yum! Feta = yum! :-)
David @ Spiced recently posted…Blackberry Meringues with Mixed Berry Compote
This is a great recipe where I could use my spiralizer to make the carrot and parsnip strips. As I’m always looking for ways to use it it’s perfect. All those caramelized flavours too. Lovely! Thanks Ben!
Neil recently posted…Baked Vanilla Ricotta Pudding
What a bright and beautiful salad, Ben! Love that you caramelized the carrots and parsnips, and I just so happen to have feta and a bag of hazelnuts on hand. This salad is definitely in my future! Looking forward to the next dulce de leche recipe too! :)