On Saturday 28th. August 2010, I attended The Agrarian Kitchen for a cooking class. Several of the recipes are suitable for conversion to the TMX. Rodney Dunn 'borrowed' this recipe from Jamie Oliver. It was used to dress a salad of Salsify roots and mixed salad greens. I think you could replace the salsify with parsnip.
Salad for 10 serves
2kg. salsify roots, or (parsnips)
200g. salad greens
1/2 cup of chopped almonds
6 cloves of garlic peeled
3 anchovy fillets
2 Tablespoons of white wine Vinegar
120 g. extra virgin olive oil
1 teaspoon Dijon mustard
Cook the salsify in boiling water until tender, rub off skin with fingers, OR peel parsnip and slice and steam in Varoma until cooked.
Place milk , garlic and anchovies in TMX bowl and cook for 10 mins on varoma, or until garlic is soft.
Add wine, oil and mustard to bowl and zap until garlic is incorporated into mixture.Speed 7 for 10 seconds.
Place in jug, cover and put in fridge to use as a salad dressing.
Dry fry the almonds until roasted, Put aside.
Mix Salsify/parsnip with greens and dress with dressing. Sprinkle with almonds.