Warming winter veggies.
Sometimes that’s all we need.
They are sweet. They are earthy. They are nourishing. They are satisfying. And, in this case, with the raisins and walnuts, they are both crunchy and chewy.
Oh, and I LOVE parmesan cheese. LOVE it! Did you know that about me?

Enjoy: Winter Walnut Parsnip Salad

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Winter Walnut Parsnip Salad

2 Tbs. butter
1/2 red onion, thinly sliced
1 large sweet potato, peeled, and cut into 1/2″ chunks
2 large parsnips, peeled and then shaved into “ribbons”
sea salt and pepper
1/2 cup jumbo flame raisins
1/2 cup candied walnuts
1/2 cup shaved parmesan cheese
1/4 tsp. ground nutmeg

In a large skillet, melt the butter over medium heat.
Add the onion and sweet potato and sauté, stirring, for 3-5 minutes, until soft. Cover and let sit at low heat for another 3 minutes.
Add the parsnip ribbons, as well as the salt and pepper, and cook, covered, occasionally stirring, for an additional 5-8 minutes, again, until soft.
Transfer to a serving plate and top with raisins, walnuts, shaved parmesan, and ground nutmeg.