m. c. de marco: The New Kitchen Cookbook

North African Spiced Carrot and Parsnip Salad

I googled for something that would use up my lingering carrots and parsnips from the beef stew recipe, and I found this Williams-Sonoma recipe. It has been rearranged for clarity.

I served it with Treda.


Toast the first four spices in a tiny cast-iron skillet for about two minutes until fragrant, then let cool. (Also, toast the pistachios for the salad in the same pan.)

Whisk together all ingredients except oil, then whisk in the oil slowly.


Note that parsnips are not as easy to grate as carrots.

Toss all in dressing and serve.


The original recipe was topped with ¼ chopped fresh cilantro or mint, which I didn’t have.