Parsnip Slaw
Bon Appetit
Parsnip Slaw
Bon Appetit
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2 large egg yolks at room temperature 1 1/2 tablespoons cider vinegar 1 teaspoon celery seeds 2 tablespoons Dijon style mustard 1 small garlic clove, minced 1/8 teaspoon cayenne 1 cup vegetable oil 2 tablespoons light cream 1/2 pound parsnips, shredded 1/2 small head of red cabbage, cored and shredded Directions: In a large bowl, whisk together the yolks, 1 tablespoon of the vinegar, the celery seeds, the mustard, the garlic, and the cayenne and add 1/2 cup of the oil, drop by drop, beating constantly. Add the remaining 1 1/2 teaspoons vinegar and the remaining 1/2 cup oil in a stream, beating constantly, and stir in the cream and salt and pepper to taste. Add the parsnips and the cabbage, and toss the mixture well. Serves 4.
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