Celery Root Slaw
Author: Mary Saylor
Prep time:
Total time:
Serves: 3 big servings
- 1 large celery root, peeled, firm flesh chopped off the center (like preparing a pineapple), less flavorful center discarded.
- juice of ½ lemon
- ½ cup mayonnaise (I used homemade, made with egg yolk, canola oil, dijon mustard)
- 1 tsp. Dijon mustard
- salt to taste (I tend to salt lightly and used ½ tsp., you may want more)
- freshly ground pepper to taste
- A few Tbs. of parsley to garnish
- Peel celery root with a paring knife. You may need to dig a little to remove dirt-filled grooves in the celery root.
- Cut celery root away from core as described above in ingredients.
- Cut celery root into small enough pieces to fit into the feeder of a food processor.
- Using the grating wheel of a food processor, grate celery root into pieces as big as you want to see in your slaw.
- Put grated celery root in a bowl and squeeze the ½ lemon over it immediately.
- Mix in mayonnaise: you may want more or less than I did.
- Add 1 tsp. Dijon mustard or more if to taste.
- Salt to taste.
- Grind pepper over celery root salad.
- Serve.
- Chop parsley over salad to garnish.
Recipe by Fit and Fed at http://fitandfed.net/2011/12/08/267/
3.2.1275