Method :
-
Cut the celery root in half and store
half for another use.
-
Use a paring knife to cut the thick
peel off the celeriac, including any knobby roots.
-
Working quickly to keep the flesh from
browning, cut it into chunks that you can feed into the food
processor with the grating blade in place.
-
Place the grated celeriac in a mixing
bowl.
-
Juice the lemon directly into a jar
with a tight fitting lid and add the remaining dressing ingredients.
-
Shake until creamy and pour it over
the grated celery root.
-
Toss well to combine.
-
Taste, and add more salt or lemon
juice, if needed.
Serves 4-6
The classic French salad made from celery
root, or celeriac, involves julienning a big ugly celery root extremely
thinly.
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