I know “slaw” probably makes you think of summer, but this one is firmly rooted in fall. Celeriac (or, celery root) tastes like a celery-scented potato. Unlike a potato, it is fine to eat raw. It makes an excellent pair with autumn apples – the crisper and tarter, the better. Tossed in a bright dressing with lemon, mustard, horseradish, and yogurt (for creamy contrast), it would be excellent alongside a pork chop .
My Potter Hill CSA share share was celeriac, perpetual spinach, onions, potatoes, green peppers, spicy lettuce, purple turnips, and a handful of spicy peppers. This week has been a little lighter on cooking and heavier on aspiration from extra leftovers and lots of dinner work events. When I brought my share home I made a quick stir fry with some leftover eggplant, plus the perpetual spinach, turnip greens, and green peppers (using this sauce). I’m contemplating trying a fermented hot sauce with the medley of spicy peppers. I’m going to wait on cooking the potatoes since they will last a few weeks, but I am still dreaming about this harissa chicken with leeks and potatoes I made a few weeks ago (make it!!!!). I really only want to eat one green salad this time of year, which is spicy greens with a Dijon vinaigrette (like this one), toasted nuts, apples, and dried cranberries (autumnal AF). If you are looking for a festive meal for Halloween, I highly recommend these black and orange burrito bowls (or you could have the same fillings in tacos!).
Celeriac slaw with apples, herbs, and horseradish
Celeriac is pretty knotty, so I find it is easier to peel it with a knife than a vegetable peeler. Slice off the stems if they’re still attached and some of the remaining roots on the bottom. Then use your chef’s knife (or a paring knife) to remove the outer 1/4 inch.
Adapted from Happyolks
- 4 tablespoons of lemon juice, divided
- 2 tablespoons Dijon mustard
- 1 teaspoon honey
- 3 tablespoons extra virgin olive oil
- 4 tablespoons Greek yogurt
- 2 heaping teaspoons prepared horseradish (if you have fresh definitely use that, but start with 1 teaspoon)
- 1/2 teaspoon salt
- 1/2 teaspoon(ish) fresh ground pepper
- 2 celeriac (aka celery root), peeled
- 2 apples (no need to peel)
- 1 cup parsley leaves, roughly chopped
In a large bowl whisk together 3 tablespoons of lemon juice, Dijon, honey, extra virgin olive oil, Greek yogurt, horseradish, salt, and pepper.
Thinly slice the celeriac and apple into planks about 1/8″ thick, and then slice into matchsticks of the same thickness (alternatively, you can use a mandolin). In a small bowl toss the sliced apples with the remaining tablespoon of lemon juice.
Add the sliced celeriac, apples, and parsley to the bowl and toss to combine with the dressing. Salad is best immediately, but will last for a couple days (the apple just won’t be as crisp).
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