My sister, Judy is always experimenting with recipes. She was thrilled with the sweetness of the shallots and the crunchiness of the shoestring parsnips.
One large bunch of arugula
One to two pounds of parsnips, cut into shoe strings
One pound of shallots
2 Tbspoons olive oil
½ cup of water
Wash, drain and dry arugula
Roast the shoe string slices of parsnips in the oven with the 2 Tbsp olive oil
Simmer the shallots in the water (partially cover the pan) for about 30 minutes
Until the shallots are soft and caramelized
When the parsnips are crispy and golden and the shallots are cooked and caramelized in their own juices, it is time to assemble your salad.
Toss all of the ingredients together
Add the vinaigrette dressing and additional salt & pepper if needed