Celery Root and Apple Slaw

Celery root has historically been the vegetable the appears each fall in our farm share box, and I stare at it and think “Huh?”…and wonder what to do with it. When cooked, it tastes of celery and has a texture somewhere between a parsnip and potato. Lots of people seem to mash it up with potatoes, but I don’t care for mashes, so I usually just peel it, cube it and chuck it in a stew, where it stays in the background.

Over the holiday weekend, while we were comatose on the couch after who knows how many leftover turkey sandwiches, I was watching the Food Network (dreaming of more food, even in my food coma), and saw one of the chefs prepare a celery root and apple slaw. Her salad was far fancier than this one – complete with pan roasted mushrooms sauteed in duck fat – I don’t have that, but I can tell you that this salad is super-healthy and has an unexpected lightness from this ugly root veggie. The light, earthy celery flavor against the tart, sweet apple is perfection, and the vinaigrette balances the two with a savory note.

Oh, and I served this excellent salad with my slow roasted BBQ pork shoulder tacos with handmade tortillas. Oh, Yeah. Not bad for a Monday night dinner.

Celery Root Apple Slaw
Serves 2

1 large celery root
1 apple – tart/crisp variety
1 tangerine, juiced and seeds discarded
1 T olive oil
1 T stone ground mustard
salt & pepper to taste
garnish with cilantro

  1. Make the vinaigrette – in a small bowl, combine the tangerine juice, olive oil, mustard and whisk to combine. Add salt & pepper to taste – I like quite a bit of pepper in my slaw.
  2. Clean the celery root by cutting off all the rough edges and tough ends. Use a mandoline with the thin-cutting blade and slice the celery root and apple into lovely moon-shaped slices. Stack the slices up into small piles and cut the pieces into thin matchsticks. Place the apple & celery root in a medium mixing bowl and toss with the vinaigrette. Taste, and adjust seasoning. Let slaw marinate in the fridge for a half hour before serving.

157 cal per serving, 60 cal from fat, 7.1g fat, 380 mg sodium, 75mg potassium, 24g carbs, 4g fiber, 15g sugars, 1.7g protein

9 thoughts on “Celery Root and Apple Slaw

  1. this makes me sad. i want to do the farm share so bad next time around but i HATE. No, I LOATHE celery root. i'm hoping you're going to tell me that there aren't too many in the shipments because they will definitely be wasted…. although i would make one last effort to use them….. but just one! maybe in a stew, well hidden….i you have lots of root veggies though, try this: http://chiknpastry.com/2009/03/something-else-to-root-for/

  2. Heather, we do the Simply Wisconsin Summer and Winter CSAs, and we received celery root once at the end of the summer, and once in the Winter Share, to date, so give CSAs a try – you'll love it, and it definitely brings inspiration to the blog! I wouldn't say I loathed celeriac before, but I really loved this recipe – give it a try next time you get stuck with a root. đŸ™‚

  3. Oh, yummmmmmmmmmy.We don't do a farm share because our coop buys most of their produce from local, organic farmers. Also, we grow our own herbs and many veggies, too.I do think getting a food share would encourage me to try new foods, though.We did get half a pig from a local organic farmer, and it is the best pork I have ever tasted.

  4. Fiona – I'm jealous that you have a co-op AND have space to grow things on your own! Chicago has no co-ops, and not having a garden of my own is the one thing I really wished I had, but it's not to be in condo living right now.

  5. I don't believe I have ever had celery root before so I can't confirm or deny my love for the root. I'm sure it's delish with a honey crisp apple though.

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