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500 g
30 ml
150 ml
15 ml
15 ml
175 g
Garnish :
15 ml |
celeriac, scrubbed and trimmed
lemon juice
low fat plain yoghurt, chilled
low fat soft cheese ground black pepper
chopped parsley
button mushrooms, thinly sliced
ground black pepper
salt
pinch grated nutmeg
toasted almonds |
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Method :
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Cook the celeriac for about 20 minutes
in boiling, salted water with half the lemon juice.
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Drain and leave to cool.
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Mix together the yoghurt, cheese and
remaining lemon juice.
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Season with pepper, salt and nutmeg
and stir in the parsley.
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Slice the celeriac very thinly, then
cut into matchstick strips.
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Toss with mushrooms, pour over the
dressing and toss to blend thoroughly.
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Garnish with the toasted almonds.
Serving Suggestion :
This creamy brown salad contrasts well
with deep green salad leaves such as spinach, sorrel or watercress.
It can also be served as a side dish with
roast or cold meats.
Alternative Suggestion :
Other 'white' root vegetables can be
served in the same way - parsnips, turnips and seakale all make
delicious salads. Very young root vegetables can be grated or thinly
sliced and eaten raw - toss in lemon juice immediately to prevent
discoloration, then in the yoghurt dressing.
Serves 4
Per Serving : 3 g fat, 5 g fiber.
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