CELERIAC SALAD WITH PARMESAN, WALNUTS & PARSLEY
An elegant no-cook starter or special light lunch packed with crunch and earthy flavours
Provided by Barney Desmazery
Categories Dinner, Starter
Time 15m
Number Of Ingredients 10
Steps:
- To make the dressing, whisk all the ingredients together with 1 tbsp water and some seasoning, and set aside. Tip the lemon juice into a bowl. Use a swivel blade peeler to shave thin ribbons of celeriac into the lemon juice and toss to coat.
- Thinly slice the celery sticks on an angle, but keep the leaves. Toss all the ingredients, except the Parmesan, with the celeriac and season with sea salt and a little pepper. Pile the salad onto 4 plates and top with the Parmesan shavings. Drizzle with the dressing and extra olive oil before serving.
Nutrition Facts : Calories 269 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium
DANISH CELERIAC SALAD
Provided by Nika Standen Hazelton
Yield Makes 1 1/2 -2 cups
Number Of Ingredients 4
Steps:
- Peel celeriac until only white part shows. Cut into julienne strips the size of toothpicks. Combine mayonnaise, whipped cream and mustard. Fold in celeriac strips. Chill for 2 hours or longer. Serve on the smörgasbord, as an open-face sandwich garnish, and with meat and fish dishes.
QUICK CELERIAC REMOULADE
The all-time classic way of serving celeriac, this starter is superhealthy and requires no cooking
Provided by Barney Desmazery
Categories Side dish
Time 20m
Number Of Ingredients 5
Steps:
- In a large bowl, mix the mayonnaise, mustard and lemon juice together thoroughly with a generous sprinkling of salt and some freshly ground black pepper, so it all becomes one sauce.
- Peel and quarter the celeriac, then, working quickly, coarsely grate it and stir into the sauce until evenly coated. Serve the celeriac remoulade with lots of toast and some dressed watercress. It will keep in the fridge for up to 2 days.
Nutrition Facts : Calories 213 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 1.35 milligram of sodium
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 SALAD
Make this salad just before serving to avoid extracting excess moisture from the celeriac and producing a watery dressing. Celeriac is also sold as celery root or celery knob. Use a mandoline to produce paper-thin slices.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- In a small bowl, combine mayonnaise, cornichons, capers, and mustard. Season with salt and pepper. Blend until well combined. Fold in tarragon and parsley; set aside.
- Slice celeriac, using a Japanese mandoline fitted with the julienne blade, into 1/8-inch-thick strips into a large bowl. Add mayonnaise mixture, and toss to combine. Season to taste with salt and pepper.
CELERIAC SALAD WITH MUSTARD DRESSING
Celeriac is a delicious yet often ignored vegetable. It needs to be scrubbed well and then have all the tough peel removed with a good sharp knife. When you cut the celeriac, the flesh darkens in contact with air, so immediately place the cut pieces into water and lemon juice until final preparation.
Provided by Geema
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- With a whisk, beat the oil into the mustard.
- Add mayonnaise and continue to beat, then add the sour cream or yogurt.
- Season to taste and add more mustard for a tangier taste.
- Thin dressing if desired with a little bit of cream.
- Mix with the celeriac.
- Marinate in the refrigerator for at least 2 hours before serving.
- This salad will keep for several days and get tender from sitting in the marinade.
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