Celeriac slaw

1 Servings

Ingredients

QuantityIngredient
2mediumsBulbs celeriac; 1-1/2 pounds total
2Stalks celery
½cupLow fat buttermilk
2tablespoonsVegetable oil
1tablespoonFresh lemon juice
Salt and pepper; to taste
2tablespoonsCapers; rinsed
1tablespoonChopped fresh chervil; or 1 tsp. dried
1tablespoonChopped fresh tarragon; or 1 tsp. dried

Directions

Peel celeriac with a paring knife. Cut into 1" thick slices, then cut into very thin ribbons (use a mandoline if you have one), placing in cold water to prevent browning. Drain and blanch briefly in boiling salted water.

Squeeze out water and set aside.

Peel celery and slice on an angle as thinly as possible. Set aside.

In a blender or food processor, combine buttermilk, oil, lemon juice, and salt and pepper to taste. Process until smooth. Add capers and herbs and process 5-10 seconds, until coarsely chopped.

Combine celeriac and celery in a bowl and toss with the dressing. Serves 4.

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Recipe by: Dec'93/Jan'94 Martha Stewart Living/cooking card Posted to MasterCook Digest by RST G <synapse7@...> on Oct 28, 1998, converted by MM_Buster v2.0l.