Celeriac Slaw Recipes

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.

Steps:

• Coarsely grate 1 pound peeled celery root. Toss with 1 tablespoon salt and 2 tablespoons warm water in a colander; let sit 20 minutes. Rinse and drain. Whisk the juice of 1 lemon and 1/4 cup each dijon mustard and sour cream in a bowl, then whisk in 1/4 cup olive oil. Add the celery root, 1 teaspoon salt, and pepper to taste. Chill. Add 1/4 cup chopped parsley before serving.

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.

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.

Steps:

• Combine all ingredients in a bowl, and toss. Let stand for 30 minutes before serving.