Yield: 2 servings
|1½ cup||julienned parsnips|
|½ cup||crabmeat; picked over|
|¼ cup||very thinly-sliced scallions|
|2.00 tablespoon||diced red peppers|
|1½ teaspoon||champagne vinegar|
|2.00 tablespoon||mild olive oil|
Combine all ingredients and refrigerate. This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-115 broadcast 01-07-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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