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
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
- 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.
- 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