Parsnip Salad with Carrots and Orange Vinaigrette - serves 4

3/4 pound parsnips, cut into 1/2-inch coins
1/4 pound carrots, cut into 1/2-inch coins
2 tbsp minced fresh chives
1 tsp celery seeds
2 tbsp orange juice
1 tsp lemon juice
1/2 tsp Dijon mustard
2 tsp peanut oil

Peel parsnips and carrots, then cut into 1/2-inch cubes. Steam over boiling water until tender about 15 minutes. drain.
Place parsnips and carrots into a serving bowl and add chives and celery seeds.
In a small bowl, whisk together juices, mustard, and oil. Pour over parsnips and carrots and toss well to coat. Serve warm as an appetizer, side dish, or salad. delicious with duck.