I love root vegetables whatever way they are cooked but since discovering the joy of eating them raw I find I am incorporating them more into my diet. The ginger dressing works perfectly with the sharpness of the turnip and the sweetness of the parsnip and carrots. Serve this as a starter or part of a salad plate.
1. Grate the vegetables on the largest side of a hand grater or use the the largest grating attachment for a food processor.
2. To get the best results for your dressing, place the olive oil, lemon juice, zest, ginger and salt in a liqidizer and whizz until very smooth.
3. Add the dressing to the vegetables until very well dressed and sprinkle with chopped parsley.
4. Any remaining dressing will keep for a couple of weeks in the fridge and will work perfectly for a kale salad.