Celeriac carrot salad
You can maybe still remember the little miscommunication Tom and I which resulted in an overdose of celeriac (and beetroot, and sauerkraut and onions and splitpeas). So….
And yes ofcourse celeriac is great in soup, peasoup, as potato puree and we even had it as fries but you sometimes just want something else right? So I went in search of recipes and came to the realisation that apparently you can also eat celeriac raw. I wouldn’t have thought you could because, well it is a bit ugly right? 😉
it does mean that it is essential to grate it finely and it is extremely handy to do this with a foodprocessor. Quick and all the same size.
It does look a lot like coleslaw, but the taste is somewhat different. I found the recipe on the BBc Good Food site but it turned out to be a bit boring, so we spiked it up a bit. It’s very tasty and even better the next day, so making it ahead of time is a big bonus!
- 450 g carrots
- 1 small celeriac
- 1 red onion sliced
- handful of raisins
- handful of pumpkinseeds
- 100 g chopped mixed nuts
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 3 tbsp of mayonaise
- juice of 1 lime
Grating the celeriac and the carrots is easiest in a foodprocessor but can ofcourse also be done by hand. The qty you'll be left with is enormous so make sure you have a large bowl for mixing it.
Once the celeriac and the carrots are grated put them in the bigger bowl. Add the chopped onions, the raisins and the pumpkin seeds. Chop the nuts and add as well. Make a dressing of the olive oil, the vinegar, mustard, mayonaise and the lime juice. Add salt and pepper to taste.
Ad to the salad and mix well. Taste again and ad some mayonaise, limejuice and olive oil if needed.