Celeriac and Mushroom Salad Recipes

Ingredients :

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

Method :

1. Cook the celeriac for about 20 minutes in boiling, salted water with half the lemon juice.

2. Drain and leave to cool.

3. Mix together the yoghurt, cheese and remaining lemon juice.

4. Season with pepper, salt and nutmeg and stir in the parsley.

5. Slice the celeriac very thinly, then cut into matchstick strips.

6. Toss with mushrooms, pour over the dressing and toss to blend thoroughly.

7. 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.

Want to know more about ? Subscribe to our newsletter.