Parsnip, Carrot and Apple Slaw
- By Jo Ingleby Jo Ingleby
Peel and top and tail the parsnip and carrot. Either using your knife skills or a peeler/mandoline slice the vegetables into matchstick sized slices. Take an apple and and cut the flesh into matchsticks as well. Straight away add a squeeze of lemon to stop the apple browning. Add a spoonful of yoghurt and a handful of chopped parsley. Taste and add salt and pepper to taste. If you like you can add toasted seeds or nuts for added crunch.