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Monday, February 22, 2016

Celery Root Slaw

Here's a recipe that uses one of our more unfamiliar vegetables, celery root, or celeriac. Although it is not the root of a celery, it is related and tastes recognizably like its cousin. If you grow it you'll see similarities, too. It's a rather bizarre looking vegetable sold somewhat trimmed but it manages to be off-putting with its greenish/brown skin and knobby bumps. Sadly, it is often ignored; it's time to change that. Celery root is an ideal vegetable for a slaw since it doesn't require pre-salting like cabbage, making this recipe straightforward and relatively quick. After you peel the root with a knife, don't be surprised by variations in color, including a little purple or pink. 


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Celery Root Slaw


Source:  Autumn Gatherings:  Casual Food to Enjoy with Family and Friends by Rick Rodgers
Serves:  6

1 1/2 pounds celery root (at least 4-5 cups when shredded)
1 red bell pepper, cored and seeded and cut into thin strips
2 scallions, white and green parts, finely chopped
3 T sherry vinegar (or white wine or champagne or in a pinch cider)
1 teas grainy mustard
1 teas sugar
1/2 c olive oil
1/4-1/2 teas salt 
1/4 teas freshly ground pepper

With a knife peel the celery root and cut into pieces that will fit in your food processor. Place the shredding blade in your machine and shred the root. (If you don't have a food processor, you can certainly grate this on the big holes of a box grater.) Transfer to a large bowl and stir in the red pepper and the scallions.

Combine the vinegar, mustard, sugar, salt, and pepper in a small jar. Add the olive oil; cover with a lid and vigorously shake the jar until the ingredients are emulsified. Pour over the vegetables and mix well. Cover and let sit in the refrigerator for  30-60 minutes to soften the celery root. You can make this slaw up to two days ahead.

Note:

For more info about celery root see this site:



from my winter garden

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