2 large carrots
2 large parsnips
juice and zest of half a lemon (about 2 Tb juice)
1 teaspoon mustard (I used SchoolHouse Kitchen’s signature sweet-hot Dijon, but any style will do)
1 teaspoon honey
about 4 tablespoons extra-virgin olive oil
pinch of salt and white pepper
fresh parsley, chopped
Peel the the carrots and parsnips. Still using a regular vegetable peeler, peel off ribbons of each one, slowly turning them at their bases as you go along. Continue peeling until you cannot make very long shreds, and reserve the cores for another use.
In a small bowl, whisk the lemon juice, zest, mustard and honey. Slowly drizzle in the olive oil as you whisk until mixture is emulsified. Taste, and add a pinch or two of salt and white pepper to taste. Gently toss the shredded vegetables with the dressing, and finish by sprinkling in the parsley at the last toss.
You can also use the vegetable spiral cutter to spiral your carrot and parsnip.