Dottie adamson's mock crab salad or celeriac dip (narsai)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Celeriac |
| 3 | tablespoons | Lemon juice |
| 2 | tablespoons | White wine vinegar |
| ¼ | teaspoon | Black pepper |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Mustard powder |
| 3 | tablespoons | Mayonnaise |
| 5 | tablespoons | Sour cream |
Directions
Grate 1-½ Cups peeled raw celery root on finest shredder.
Add other 7 ingredients: lemon juice through sour cream. Mix well. Leave for 1-2 hours in refrigerator. Mix again. Serve on tiny crackers like wheat thins.
VARIATION: use lowfat mayonnaise and substitute lowfat plain yogurt, drained, for the sour cream.
Hanneman 5/7/98. See Also: Narsai's Kitchen c/o KCBS (1997: SF/Berkeley)
Recipe by: Chef Narsai David, San Francisco Posted to MC-Recipe Digest by Kitpath <phannema@...> on May 08, 1998