Don’t tell this sandwich, but it was an accident. One summer, at the restaurant, I made some parsnip potato salad. It turned out delicious but the title was misleading; it wasn’t simply potato salad with parsnips. It was something more. Trying to put our finger on it, we had a eureka moment: “Lobster roll!” We studded it with capers for brininess and a dash of kelp powder for fishiness and the Parsnip Lobster Roll was born. The parsnips are roasted, but not overcooked, so you get a nice snappy bite. It’s all tossed together with mayo and fresh lemon juice, then served in buttered, toasted hot dog buns and sprinkled with a little paprika for that lobster color. How would this version play out in Maine? Queue a Stephen King miniseries and let me know!
Reprinted from the new book Fake Meat: Real Food for Vegan Appetites by Isa Chandra Moskowitz. Text copyright (c) 2023 by Isa Chandra Moskowitz. Photograph on page 30 copyright (c) Justin Limoges. Published by Abrams.
Roast the parsnips:
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Drizzle the olive oil, salt, and pepper on the baking pan. Toss the parsnips in the oil to coat. Bake for about 20 minutes, flipping occasionally, until the parsnips are tender inside and golden brown in some spots. Let cool.
Make the dressing and assemble the salad:
In a large mixing bowl, stir together the mayo, lemon juice, kelp powder, capers, chives, and salt. Fold in the celery and the cooled parsnips. Chill the salad for about 20 minutes.
Toast the buns:
Preheat a large skillet, preferably cast-iron, over medium heat. Butter the outside of each hot dog bun. Place them in the skillet and toast until golden brown, about 2 minutes for each side.
Fill the buns with salad. Sprinkle with paprika and additional chives. Serve with plenty of napkins.