A new way to use parsnips

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I found this recipe in Farmer John's Cookbook and adapted it slightly. I had never considered eating parsnips raw, but decided to give this salad a try. I took it to a potluck and asked the guests to try to guess what the vegetable was--it took them about 10 guesses.

Parsnip & Apple Slaw with Creamy Parsley Dressing

Dressing
1/2 sour cream
2 tablespoons minced onion (red or yellow)
2 tablespoons fresh chopped parsley
1 tablespoon lemon juice
1 teaspoon sugar
1/2 teaspoon salt, plus more to taste
ground pepper

3-4 medium parsnips, peeled and coarsely grated (a food processor is the easiest way to do this)
2 medium apples (unpeeled) cored and finely diced
1/4 cup dried cranberries
1/4 cup pine nuts or slivered almonds

Combine the ingredients for the dressing and stir well.
Mix in the parsnips, apples and cranberries. Cover and refrigerate at least 2 hours.
Toast the nuts lightly, being careful not to burn them.
When you're ready to serve the salad, taste to see if it needs any more salt and pepper. Sprinkle the nuts on top.

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