Parsnip Remoulade

1 lb parsnips
2 Tbs. white wine vinegar
Kosher salt
1/3 cup creme fraiche (see note below)
2 Tbs. drained capers, coarsely chopped
Coarsely ground black pepper

1. Peel parsnips, then shave them with a vegetable peeler into long, thin ribbons. Discard the core.
You want about 3 1/2 cups.
2. In a medium bowl, toss the parsnips with the vinegar and 1 tsp salt. Let sit for 10 minutes.
3. Drain the parsnips in a colander and squeeze out as much vinegar as possible.
4. Transfer to a medium bowl, add the creme fraiche, olive oil, and capers and toss to combine. Season to taste with salt and pepper and serve.

Note about creme fraiche:
Read this link to learn what exactly creme fraiche is and possible substitutions.