Carrot and parsnips salad with labneh
February 2, 2011 • Category: Salads
I saw a carrot salad on the blog délices de Turquie and knew I had to try it at once! The salad was simply shredded carrots dressed with a garlicky drained yogurt (our labneh) and a drizzle of olive oil and sumac on top.
I added some parsnip for a coleslaw effect and made some labneh that afternoon while we were stuck indoors due to a snow storm.
The labneh (or yogurt cheese if you prefer)transforms the humble carrot and parsnips into a creamy, garlicky mass of mellow vegetable goodness. Frankly, I did not expect it to taste that good.
- Carrots, preferably organic (about 1/2 pound)
- Parsnips (1/2 pound)
- 2 cups of yogurt cheese or labneh (or make your own with 3 cups of yogurt, drained over a paper towel and a sieve for 4 hours)
- 1/4 cup of olive oil
- salt to taste
- sumac, to taste
- 3 cloves of garlic, mashed in a mortar with a dash of salt
- Peel and shred the carrots and parsnips. Heat a skillet (big enough to accomodate them and equipped with a lid) and when hot add about 1/4 cup of olive oil. Place the shredded carrots and parsnips in the skillet, add about 1/3 cup of water, a dash of salt and cover the skillet.
- Cook and steam the vegetables for about 15 to 20 minutes on low heat. Uncover and stir from time to time. Let the water from the vegetables evaporate but do not let the vegetables burn or change color.
- Place the vegetables in a bowl. Add the labneh previously mixed with the mashed garlic. Mix well. Present on a plate small mounds of the mixture with a drizzle of olive oil and a sprinkle of sumac or paprika.
NOTE: For a detailed recipe on how to make labneh, click here.
39 Comments • Comments Feed
Just wonderful! Parsnip is a great addition.
On February 2, 2011 at 1:01 pm
ok Joumana you convinced me to make this salad. I saw your pic and now I have to make it. What a great twist for coleslaw. Perfect for super bowl too.
On February 2, 2011 at 1:47 pm
RECETTES GOURMANDES says:
tres bonne recette joumana, je voudrais là réaliser mais je voudrais savoir pour le yogourt, est ce que c’est le fromage frais ou autres.merci de me repondre.
On February 2, 2011 at 2:00 pm
@Radia: Orientcuisine: le labneh c’est du yaourt (type bulgare) que l’on met dans un sac ou une toile ou un sopalin et que l’on fait egouter durant quelques heures. Ce n’est pas le fromage frais. La recette est indiquée avec un lien dans le billet.
On February 2, 2011 at 2:34 pm
Great salad, I love parsnips and the picture is so beautiful. Looks like a great combination.
On February 2, 2011 at 2:40 pm
This is a sophisticated colorful healthy salad that packs a hefty dose of vitamins. It’s elegant, impressive, cool and refreshing. One of the best ways too eat carrots is raw in salads [their GI levels treble when cooked] Parsnips are high in foliate, especially fiber, in addition they have polyacetylenes, plant compounds that help protect against carcinogens.
On February 2, 2011 at 3:39 pm
Salad looks extremely colourful and creamy..
On February 2, 2011 at 3:51 pm
In Italia parsnips are called “pastinaca”…It’s a great idea,thanks for sharing, kisses…
On February 2, 2011 at 4:02 pm
When I saw the photo, I knew it had to be Turkish! I’ve made this salad and the sweet carrot and tart yogurt play well against each other!
On February 2, 2011 at 4:21 pm
Mark Wisecarver says:
Just one word: Yum 🙂
On February 2, 2011 at 4:43 pm
We have a lot of raw carrots in the fridge, as it turned out to be one of my little girl’s favourite (for now). It looks great, thanks Joumama.
On February 2, 2011 at 5:17 pm
Joumana, I so enjoy your blog and your wonderful Mediterranean food. You have the best ethnic blog I have visited, so for that reason, I am awarding you The Stylish Blogger Award via my blog.
On February 2, 2011 at 5:26 pm
How could I resist such a pretty salad…Fantastic 🙂
On February 2, 2011 at 6:44 pm
You’ve been on a roll this week! I am loving each every one of your posts!
On February 2, 2011 at 7:13 pm
I like it!! I’ll do it! Thanks Joumana and have a nice evening.
On February 2, 2011 at 7:30 pm
What a beautiful, colorful salad! What a great idea.
On February 2, 2011 at 8:28 pm
T.W Barritt says:
I love eating shredded carrot salad. I often combine carrots and shredded beets. Next time, I will try adding parsnips.
On February 2, 2011 at 9:35 pm
I just saw your youtube video “10-minute Baklava”. It was great. You should have your own television show.
On February 2, 2011 at 10:09 pm
Me Myself says:
Awesome Salad Joumana! It looks very exotic and adding Parsnip is an excellent idea:)
On February 3, 2011 at 1:18 am
I am on diet because summer is coming pretty soon so any recipe for salad is more than welcomed. Beautiful colors!
On February 3, 2011 at 4:23 am
I think I had it server at a Turkish restaurant this weekend.. I had forgotten about it because it was served in a small plate together with a mind-blowing homemade harissa (or better, a Turkish version of it), but this recipe made me remember how refreshing and delicious it was. And it is definitely much less work than the harissa to reproduce at home!
On February 3, 2011 at 5:41 am
Angie's Recipes says:
A very wonderful salad! I have never cooked parsnip….time to try!
On February 3, 2011 at 6:48 am
What a beautiful take on the traditional cole slaw! I actually really don’t like cole slaw to begin with cause i hate mayo but this sounds perfect!
On February 3, 2011 at 8:10 am
What a great salad, so fresh and tasty!
On February 3, 2011 at 9:11 am
Mmmm this looks so cool and summery actually. I don’t even think I know what parsnip tastes like… I guess I need to try this. Great salad dish!
On February 3, 2011 at 9:11 am
What a wonderful take on traditional coleslaw. This is much much better and like EVERYTHING you fix, super interesting:)
chow! Devaki @ weavethousandflavors
On February 3, 2011 at 10:28 am
Lentil Breakdown says:
I love the idea of this! I bet it would be good with the carrots and parsnips raw, like a traditional slaw too. Talked to my sister last night and heard all about your weather. Stay warm!
On February 3, 2011 at 11:00 am
merci joumana pour la reponse,bisou
On February 3, 2011 at 12:04 pm
Tout simplement délicieux.
Un rayon de soleil dans cette grisaille hivernale.
A très bientôt.
On February 3, 2011 at 1:20 pm
Magic of Spice says:
Lovely salad and such gorgeous color and I adore yogurt cheese 🙂
On February 3, 2011 at 2:31 pm
La fraicheur et les couleurs m’enchantent….belle recette au sumac !!
On February 3, 2011 at 2:33 pm
It looks beautiful and love the ingredients in it. I’ve been using parsnips a lot lately.
On February 3, 2011 at 3:01 pm
This sounds like a terrific salad. I think I’d prefer parsnips in a salad rather than roasted, and the sumac on top sounds great!
On February 3, 2011 at 3:28 pm
A Canadian Foodie says:
I make my own yogurt and always have yogurt cheese (homemade) in the fridge too – as well, as it is winter, parsnips and carrots are a staple, so I am good to go. I love Fatouche, thus, sumac is also here. YUM! I cannot wait to try this.
On February 3, 2011 at 7:44 pm
Great idea! Look healthy and delicious, and probably not too difficult to prepare. Thank you so much for sharing!
On February 6, 2011 at 2:22 pm
Oui, Chef says:
Love the look and sound of this dish. Seemingly so simple, yet with extraordinary flavors….well done! – S
On February 7, 2011 at 9:12 pm
hi joumana! I’ve been on a labneh roll myself!! been eating salads with labneh the whole of this week… will be posting about it today! love coleslaw labneh take.
On February 9, 2011 at 11:22 pm
Quel joli visuel pour cette salade hors du commun qui nous envoûte et nous fait voyager dans ta savoureuse cuisine….
On October 10, 2011 at 12:33 pm
What a great idea to combine labneh with carrots! Will have to try that salad now! I am sure it is much lower in fat than coleslaw if I use low fat labneh.
On May 27, 2012 at 10:42 am