Serve with toast, smoked salmon and watercress
| Created by | Spinneys |
| Prep time | 20 minutes |
| Serves | 4 |
| Cuisine | French |
| Diet | Vegetarian |
| Preparation | Easy |
| 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. See details | |
Ingredients
Cooking Instructions
Download PDFFinely 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.
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.
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.
Top with fresh dill before serving.
