Wednesday, December 7, 2011

Celery Root Slaw

Ron and I are always on the lookout for interesting ways to incorporate more vegetables into our daily diet. When the usual broccoli, beans, carrots, and cabbage lose their appeal, we switch it up with something different. This Celery Root Slaw fills the bill. Watch for celery root in your supermarket under that name or under its more formal name of celeriac. Unlike other root vegetables, celeriac contains relatively little starch. 
Celery Root Slaw: 
To Prepare the Slaw:
1 lb. celery root, trimmed and shredded
1-½ tsp. lemon juice
¼ tsp. salt
Trim and square off celery root, cutting away brown spots and rough skin. Shred by hand or in food processor. To a large pot, add lemon juice, salt, and enough water to cover the shredded root; bring to a boil. Add celery root and cook 2 min. Drain and quickly chill under cold, running water. Drain again, blotting dry with a paper towel. Set aside.
To Prepare the Dressing:
2 tbsp. olive oil
1-½ tsp. lemon juice
1 tbsp. grainy Dijon-style mustard
1 tbsp. white wine vinegar
1 tbsp. fresh parsley, chopped fine
Dash of mace or nutmeg
Dash of granulated sugar
Salt and pepper, to taste
Shake all ingredients together in a covered jar. Toss with chilled, drained celery root and serve at once. Serves 6.

Celery root: A face only a mother could love

Trim with a sharp, heavy knife

Save the trimmings for vegetable-based soup stock

Shred: A food processor's easiest!

Add shredded root to boiling water

Drain, chill, and blot dry

Toss with dressing and serve

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