Ingredients:
3 large parsnips, top and bottom trimmed
sea salt and freshly ground pepper
2 teaspoons Meyer lemon zest
2 teaspoons Meyer lemon juice, or more to taste
2 teaspoons honey
½ cup plain yogurt, preferably whole milk
6 walnuts, cracked and chopped

Directions

  1. Peel the parsnips. Cut them in half. Grate them with a box grater without bearing down too hard so the pieces will be thin. Keep your eye on the top of the parsnip and stop grating when you get to the core.
  2. Toss the grated parsnip with ½ teaspoon salt, some pepper, the lemon juice, zest, and honey.
  3. Cut each date half into four pieces. Add these to the parsnips with the yogurt and toss well. Taste for salt and lemon, adding more if needed. Cover and refrigerate until ready to serve then toss once more with the walnuts.

Serves 4