To prep the Celeriac, cut off both ends to create a safe base. Using a sharp knife, slice off the outer bark to reveal the white and crispy inside.
RECIPE: Celeriac Slaw
1 Celeriac (Celery Root)
3 Tbls Organic Mayonaise
2 tsps Stone Ground Mustard
1/2 tsp. Fresh Lemon Juice
1 Tbls. capers (drained)
salt/pepper to taste
1) Using a mandoline, slice the celeriac into thin rounds.
2) Stack the rounds, a few at a time, and cut into thin Julienne strips
3) Place the Celeriac sticks into a bowl with all the other ingredients. Toss (I think it works best with your own hands) to coat all the sticks. Adjust seasoning to taste.4) Cover and chill for a few hours. This is even better the next day.The tangy crispness of this slaw makes it a perfect balancing side to a rich and starchy meal like we often serve at holidays or large gatherings. That's why I've selected it for my December Holiday Side Dish for the "Lets Lunch" bunch (a fun twitter group that makes a virtual luncheon date once a month). For a vast selection of unique side dishes - see these wonderful bloggers and posts:
Kitchen Trials - Parker Rolls
Geofooding - "Side Dish of Life"
Cowgirl Chef - Mushroom Leek Quinoa Salad
A Tiger In The Kitchen - Pickled Beets
Bon Vivant - French Leek Gratin
Dreaming of Pots and Pans - Peasant Bread
Hot Curries and Cold Beer - Green Beans
Cooking In The Fruit Bowl - Kimchi Risotto Bake
Free Range Cookies - Green Bean Casserole**Please consider this an open invitation to join us for our next virtual lunch - simply look for us on twitter by typing in #LetsLunch **