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Export 7 ingredients for grocery delivery
Step 1
Use a Y-style peeler or a mandoline to shave the carrots and parsnips from top to bottom into long, wide ribbons, rotating as you go. Stop shaving when you reach the core; discard the cores or reserve for another use. Put the ribbons in a large, microwave-safe bowl and toss with ½ teaspoon salt. Cover and microwave on high until just wilted and tender-crisp, 3 to 5 minutes, stirring once halfway through; set aside, uncovered, leaving any liquid in the bowl.
Step 2
In a small saucepan over medium, combine the oil and hazelnuts. Cook, stirring, until the nuts are fragrant and golden, about 2 minutes. Remove from heat and add the ginger (it will sizzle vigorously), then stir in the lemon juice.
Step 3
Pour the warm dressing over the carrots and toss. Let stand for 15 minutes. Add the chives, then toss again. Taste and season with salt and pepper.
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