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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