- 2 ounces fresh ginger
- 2 pounds 6 ounces carrots
- 2 pounds 4 ounces Michigan beets
- 2 pounds 4 ounces parsnips
- ¾ cup honey
- 9 tablespoons lemon juice (fresh or bottled)
- 1 teaspoon kosher salt
Peel and chop ginger. Pulse in a food processor fitted with a steel blade until ground.
Trim and peel carrots, beets and parsnips. Shred in a food processor fitted with a shredding disc, or by hand.
Whisk together honey, lemon juice and salt in a large bowl. Add the shredded vegetables and toss to combine.Recip courtesy of New School Cuisine Cookbook.