Celeriac Coleslaw Recipes
CELERIAC COLESLAW
This large, knobbly root vegetable is lovely raw as well as cooked, and wonderful in this French-style coleslaw
Provided by Good Food team
Categories Buffet, Side dish
Time 15m
Number Of Ingredients 6
Steps:
- Use a vegetable peeler or sharp knife to remove the skin from the halved celeriac. (Rub a little lemon juice over the cut side of the other half before storing it, or it will turn brown.) Cut into thin slices, then cut into long matchstick strips as thin as you can. Do the same with the apple, discarding the core.
- Mix together the mayonnaise, mustard, lemon juice and parsley, then toss through the celeriac and apple.
Nutrition Facts : Calories 166 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.7 milligram of sodium
CELERIAC COLESLAW
I recently discovered celeriac (celery root) and I am trying to find ways or using it in recipes. This looks like a nice alternative to boiling it. I found this recipe in the February 2008 copy of BBC Good Food Magazine.
Provided by Sarah_Jayne
Categories Apple
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Use vegetable peeler or sharp knife to remove the skin from the halved celeriac. (Rub a little lemon juice on the cut side of the other half before storing it, or it will turn brown).
- Cut into thin slices, then cut into matchstick strips as thin as you can manage.
- Do the same with the apple, discarding the core.
- Mix together the mayonnaise, mustard, lemon juice and parsley.
- Then toss through the celeriac and apple.
- Serve.
CELERIAC SLAW
A light, low-fat buttermilk dressing replaces the rich remoulade sauce in this version of the bistro classic celery remoulade.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- Peel celeriac with a paring knife. Cut into 1-inch-thick slices, then cut into very thin ribbons (use a mandoline, if you have one), placing in cold water to prevent browning. Drain and blanch briefly in boiling salted water. Squeeze out water, and set aside.
- Peel celery and slice on an angle as thinly as possible. Set aside.
- In a blender or food processor, combine buttermilk, oil, lemon juice, and salt and pepper to taste. Process until smooth. Add capers and herbs, and process until coarsely chopped, about 5 seconds.
- Combine celeriac and celery in a bowl, and toss with dressing.
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Celeriac is the root of a particular variety of celery plant — thus, it's also sometimes simply called celery root. Celeriac is a root vegetable, so it can be stored like any other root vegetable; ideally in a cool, dry place away from direct light for up to two weeks. When shopping for celeriac, pick firm, non-wrinkly bulbs.
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