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.