Ingredients
- Fresh tarragon A handful
- SpinneysFOOD Fresh Dill 2 Handfuls
- Capers 2 tbsp, drained
- Crème fraîche 100g
- Mayonnaise 80g
- Wholegrain mustard 1 tbsp
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 tbsp
- SpinneysFOOD Fine Sea Salt To taste
- SpinneysFOOD Black Pepper Freshly ground, to taste
- Parsnips 300g
- Pears 4
- Lemon 1
Nutrition (Per serving)
- Calories 428
- Fat 29.6g
- Saturates 2.9g
- Protein 2.8g
- Carbs 42.2g
- Sugars 20.6g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Pear and parsnip remoulade
French 20 Mins Prep
- Finely chop the herbs (keep one handful of dill for serving) and capers. In a large bowl, combine the crème fraîche, mayonnaise, mustard, olive oil, salt, pepper, herbs and capers.
- Using a mandolin, finely slice the parsnips then slice them into thin matchsticks. Repeat this process for the pears so that you have equal-sized matchsticks. Place them in the bowl containing the dressing. Juice the lemon over the matchsticks to prevent browning and then toss to coat in the sauce.
- Top with fresh dill before serving.