Shiv and  I have come to love parsnips and are fond of parsnip soup, Parmesan crusted parsnips, parsnip chips and crisps. We found yet another way of enjoying parsnips by making this tasty salad.

What do I need to make it?

• 4-5 parsnips peeled, washed and grated in a food processor
• 2-3 green chillies slit lengthwise
• 1 shallot thinly sliced
• 3 cloves of garlic thinly sliced
• Few curry leaves
• A handful of peanuts
• 1 tbsp ghee
• 1/4 tsp mustard seeds
• 1/4 tsp split urad dhal
• A pinch of asafoetida
• Juice of 1 lime
• Salt to taste

How much will I make?

Serves 4

How do I make it?

Peel, wash and  finely grate the parsnips.  Mix with salt and set aside.  Heat ghee in a skillet.  Add a pinch of asafoetida to flavour the ghee.  Add the mustard seeds.  When the mustard seeds splutter, add the urad dhal, peanuts, finely chopped shallot, garlic, curry leaves and green chillies.  Fry till the peanuts are crisp and the garlic and shallot slices are golden brown and crisp.  Put this on top of the grated parsnips.  Mix well.  Add the lime juice and voila you have a punchy parsnip treat.