Winter shrimp and parsnip salad

Preparation: 20 minutes | Cooking time: 25 minutes | Servings : 4 servings

Ingredients:

Salad

1 lb (454 g) parsnips, peeled

2 cups (500 ml) milk

Salt to taste

½ tsp (2.5 ml) regular or smoked ground dune pepper (optional)

1 lb (454 g) northern shrimp

2 cups (500 ml) endive and/or radicchio, cut into strips

Vinaigrette

2 tbsp (30 ml) local soy sauce

4 teaspoon (20 ml) maple syrup

1 teaspoon (5 ml) grated ginger

3 tbsp (45 ml) cider vinegar or other local vinegar

¼ tsp (1 ml) ground Gorria pepper

Salt to taste or flaked seaweed

Trim

Basil sprouts or coriander or arugula or shiso

Drizzle of local oil

Roasted camelina seeds Signé Caméline

Preparation:

1. Cut 2 cups (500 ml) of parsnip ribbons with a vegetable peeler. To book.
2. In a saucepan, heat the milk (be careful it boils over quickly). Cut the rest of the parsnip into large pieces of about 2 cm and cook them in the milk for about 20 minutes or until tender.
3. Drain the parsnip, reserving the milk. Puree the cooked parsnip pieces in a blender, adding a little of the reserved milk to obtain a creamy texture. Season with salt and dune pepper (if desired). Let cool.
4. In a large bowl, mix all the vinaigrette ingredients.
5. Add the parsnip ribbons to the vinaigrette, the strips of endive and/or radicchio, the Nordic shrimp and mix well. Taste and adjust seasoning.
6. To serve, spread cold parsnip puree on the bottom of a serving plate or 4 individual bowls. Add the shrimp and vegetable salad on top. Garnish with a few reserved parsnip ribbons (see Tip), sprouts, a drizzle of oil and camelina seeds.

Tip : In step 5, you can reserve a few parsnip ribbons for decoration.

Recipe and photo credit: Caribou