Celery root (a.k.a. celeriac) is a root vegetable with a mild celery-like taste. It is delicious both raw and cooked and it can be a nice alternative to potatoes in a puree or soup. However, I particularly like celery root shredded and mixed with a lemony dressing, making a refreshing cold-weather slaw that is perfect with roast meats.
Celery root tends to be quite hard so peeling one requires a sharp knife. To easily peel off the ugly outer skin, slice a sliver off the bottom so the root will stand upright on a cutting board. Using a large, very sharp knife, carefully slice the skin off in a downward motion, working your way around the root (much like peeling a pineapple). Discard the skin. The root can be hand shredded on a box grater, however, I find it’s much easier to do so with a food processor grater attachment if you have one.
This salad makes a great side dish to roast chicken, braised short ribs or roast beef. Prepare the salad a few hours in advance so the flavours have time to come together and the celery root softens a little.
Celery Root Slaw
Makes about 4-1/2 cups of slaw
- ½ large celery root or one small celery root, peeled (see note above for peeling guidelines) – will equal about 4-1/2 cups once shredded
- ¾ cup Hellman’s or Best Foods style mayonnaise
- 1 teaspoon white wine vinegar
- 1 teaspoon fresh lemon juice
- ½ teaspoon celery salt
- 1 teaspoon sugar
- 2 Tablespoons Dijon mustard
- 1 clove garlic, finely minced
- 1 Tablespoon flat leaf (Italian) parsley, finely chopped
- Frisee or salad greens for serving (optional)
- Cut peeled celery root into 3” chunks. Using a food processor with a grater attachment or a box grater, grate celery root. Place in a large bowl and set aside.
- In a separate bowl, combine mayonnaise, vinegar, celery salt, sugar, Dijon and garlic. Stir until thoroughly combined.
- Add mayonnaise mixture to grated celery root. Add chopped parsley and mix until completely mixed and celery root shreds are evenly coated.
- Serve on a bed of frisee or mixed greens, if desired.
Bon Appétit and Enjoy!
This article first appeared on Suite 101.com.