Ideally, this should sit for a couple of hours before serving, so plan accordingly.
1/2 c sour cream, or greek-style yogurt
2 T minced onion
2 T minced fresh parsley
1 T lemon juice
1 t sugar, optional
salt and pepper, to taste
3 medium parsnips, coarsely grated
2 medium apples, unpeeled, cored, finely diced
3 T toasted nuts–pine nuts, chopped walnuts, chopped almonds…
1. In a large bowl, combine the sour cream, onion, parsley, lemon juice, (sugar), salt, and pepper. Stir until well combined.
2. Mix in the parsnips and apples, combining thoroughly. Cover and refrigerate for at least 2 hours.
3. If you are using the nuts, toast them in a dry skillet over medium heat, stirring frequently, until they become fragrant and are starting to brown. Watch that they don’t burn–this can happen quickly. Let cool.
4. When ready to serve, taste the salad for seasonings. Sprinkle on the nuts. Serve chilled.