Celeriac Coleslaw Food

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CELERIAC SLAW



Celeriac Slaw image

A light, low-fat buttermilk dressing replaces the rich remoulade sauce in this version of the bistro classic celery remoulade.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

2 medium bulbs celeriac, (celery root), 1 1/2 to 2 pounds total
2 stalks celery
1/2 cup low-fat buttermilk
2 tablespoons vegetable oil
1 tablespoon freshly squeezed lemon juice
Salt and freshly ground black pepper
2 tablespoons capers, rinsed
1 tablespoon chopped fresh chervil, or 1 teaspoon dried
1 tablespoon chopped fresh tarragon, or 1 teaspoon dried

Steps:

  • Peel celeriac with a paring knife. Cut into 1-inch-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 until coarsely chopped, about 5 seconds.
  • Combine celeriac and celery in a bowl, and toss with dressing.

SIMPLE AS THAT CELERIAC



Simple as that celeriac image

All you need to make celeriac really special is a little bit of olive oil and some lovely herbs

Provided by Jamie Oliver

Categories     Sides     Vegetables     Christmas     Dinner Party     Sunday lunch     Vegetable sides

Time 40m

Yield 8

Number Of Ingredients 4

1 celeriac, roughly 1kg
olive oil
a few sprigs fresh lemon thyme
sea salt

Steps:

  • This is the most underrated vegetable in the whole of the United Kingdom. It's available in every single supermarket, we walk past it all the time, and yet we still take no notice of it. It's an incredible vegetable, it's really good for you and you only need to use 2 or 3 ingredients to bring it to life and blow people's socks off.
  • Shave off the celeriac ends and throw them away, then use your knife to peel away the outside skin, cutting away any cracks and crannies as you go. Once you've cut the edge you'll be able to see the thickness of the skin you need to peel away. Chop the celeriac up into slices, then into rough 1cm cubes.
  • Put a casserole-type pan on a medium-high heat and add a lug of olive oil. Rip in the lemon thyme - the smells from this will be outrageous - then go straight in with the diced celeriac and a generous pinch of salt. Turn the heat down to medium, pop the lid on and cook for 20 to 25 minutes, or until tender. Make sure you keep it moving - you want it to fry lightly from the bottom, and kind of steam in its own moisture.
  • At this stage, you have two choices. You can either serve it up blonde or you can take the lid off and fry for a further 4 minutes or so, to take the colour much darker. This is such a flexible recipe, you can make it the day before and reheat when you need, or you can blitz it up with some stock for a delicious soup. Give it a try.

Nutrition Facts : Calories 34 calories, Fat 1.8 g fat, SaturatedFat 0.2 g saturated fat, Protein 1.5 g protein, Carbohydrate 2.8 g carbohydrate, Sugar 2.2 g sugar, Sodium 0.67 g salt, Fiber 4.7 g fibre

CELERIAC COLESLAW



Celeriac coleslaw image

This large, knobbly root vegetable is lovely raw as well as cooked, and wonderful in this French-style coleslaw

Provided by Good Food team

Categories     Buffet, Side dish

Time 15m

Number Of Ingredients 6

½ celeriac
juice ½ lemon
1 Granny Smith apple
5 tbsp mayonnaise
1 tbsp Dijon mustard
handful chopped parsley

Steps:

  • Use a vegetable peeler or sharp knife to remove the skin from the halved celeriac. (Rub a little lemon juice over the cut side of the other half before storing it, or it will turn brown.) Cut into thin slices, then cut into long matchstick strips as thin as you can. Do the same with the apple, discarding the core.
  • Mix together the mayonnaise, mustard, lemon juice and parsley, then toss through the celeriac and apple.

Nutrition Facts : Calories 166 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.7 milligram of sodium

THE BEST WINTER VEG COLESLAW



The best winter veg coleslaw image

Coleslaw is something most of us have grown up eating, yet a lot of the time it must have been made so badly! With this in mind, I want to bring it back with a vengeance. I've used yoghurt instead of mayonnaise to bind the vegetables because it not only tastes better, in my opinion, but it's also healthier.

Provided by Jamie Oliver

Categories     Sides     Jamie at Home     Vegetables     Dinner Party     British     Vegetable sides

Time 20m

Yield 6

Number Of Ingredients 13

2 carrots, different colours if you can find them
1 bulb fennel
3-4 radishes, use at least two out of this, the beetroot, celeriac and cabbage
1 light-coloured beetroot, use at least two out of this, the radishes, celeriac and cabbage
½ small celeriac, use at least two out of this, the radishes, beetroot and cabbage
400 g red and white cabbage, use at least two out of this, the radishes, beetroot and celeriac
½ red onion
1 shallot
1 lemon
extra virgin olive oil
250 ml yoghurt
2 tablespoons mustard
1 handful fresh soft herbs (use mint, fennel, dill, parsley and chervil)

Steps:

  • Peel the carrots and trim the fennel. If you're using beetroot or celeriac, peel these. Remove the outer leaves of the cabbage, if using.
  • Shred the carrots, fennel, and your choice of radishes, beetroot, turnip or celeriac on a mandolin (use the guard), or use the julienne slicer in your food processor. Put the veg into a mixing bowl.
  • Peel the onion and shallot, and slice as finely as you can, along with the cabbage, if using. Add these to the bowl of veg.
  • In a separate bowl, mix half the lemon juice, a lug of extra virgin olive oil, yoghurt and mustard. Pick the herb leaves and chop, then stir into the dressing.
  • Pour the dressing over the veg and mix well to coat everything. Season to taste with sea salt, freshly ground black pepper and the rest of the lemon juice, if you like.
  • Really delicious served with thinly sliced leftover roast lamb, pork or rare roast beef, drizzled with extra virgin olive oil.

Nutrition Facts : Calories 103 calories, Fat 4.3 g fat, SaturatedFat 1.4 g saturated fat, Protein 4.5 g protein, Carbohydrate 12.1 g carbohydrate, Sugar 11.1 g sugar, Sodium 0.94 g salt, Fiber 4.8 g fibre

COLESLAW WITH CELERIAC, CARROT AND LEEK



Coleslaw with Celeriac, Carrot and Leek image

Provided by Kelly Greer

Categories     Dinner     Lunch

Time 20m

Yield 4 servings

Number Of Ingredients 8

250 g celeriac
2 carrots
100 g leek (white part only)
150 g low-fat mayonnaise
3 tsp lemon juice
2-3 tsp Dijon mustard
salt and freshly ground white pepper
sugar (to taste)

Steps:

  • Peel and cut the celeriac and carrots into this matchsticks. Trim the leek, halve lengthwise, wash and shake dry. Cut crosswise into fine strips with a large knife.
  • To make the dressing, whisk the mayonnaise, lemon juice and mustard in a large salad bowl until creamy. Season the dressing with plenty of freshly ground white pepper, salt and sugar.
  • Add the celeriac, carrots and leek to the dressing in the bowl. Toss to combine, and serve immediately.

CELERIAC / CELERY ROOT PICKLE RECIPE



Celeriac / Celery Root Pickle Recipe image

An aromatic and punchy celeriac pickle, great as an accompaniment or mixed with mayo for a very quick and easy slaw.

Provided by Neil

Categories     Pickling

Time 40m

Number Of Ingredients 9

900g / 2lb Celeriac / Celery Root peeled
650ml / 23fl oz White wine vinegar
650ml 23 fl oz. Water
60g / 2oz Honey
1 tbsp Salt
2 tsp Black Peppercorns
4 Bay leaves
Small bunch of Thyme
Zest & Juice of 1 Lemon

Steps:

  • Cut the celeriac in matchsticks or alternatively shred the celeriac either with a food processor or on a large holed box grater.
  • Combine the celeriac, vinegar, water, honey, salt, and the lemon juice and zest in a large pan. Cover and bring to a simmer and then strain and reserve the brine hot in a jug.
  • Take sterilized jars that are still hot and add a bay leaf to each and add a few sprigs of thyme and a few black peppercorns. Pack the celeriac into the jars and then pour over the hot pickling brine leaving a 1cm headspace at the top of the jar.
  • Knock any air bubbles out of the jars, wipe the necks of the jars and seal with the lid fingertip tight. Place the jars in a boiling water bath submerged by about an inch and process for 15 minutes once the water has come to the boil.
  • After processing for 15 minutes remove from the heat, allow to stand for a few minutes and then lift the jars out and allow to cool to room temperature.

CELERIAC COLESLAW



Celeriac Coleslaw image

I recently discovered celeriac (celery root) and I am trying to find ways or using it in recipes. This looks like a nice alternative to boiling it. I found this recipe in the February 2008 copy of BBC Good Food Magazine.

Provided by Sarah_Jayne

Categories     Apple

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 celeriac
1/2 lemon, juice of
1 granny smith apple
5 tablespoons mayonnaise
1 tablespoon Dijon mustard
1/4 cup parsley, chopped

Steps:

  • Use vegetable peeler or sharp knife to remove the skin from the halved celeriac. (Rub a little lemon juice on the cut side of the other half before storing it, or it will turn brown).
  • Cut into thin slices, then cut into matchstick strips as thin as you can manage.
  • Do the same with the apple, discarding the core.
  • Mix together the mayonnaise, mustard, lemon juice and parsley.
  • Then toss through the celeriac and apple.
  • Serve.

EASY TO MAKE CELERIAC ROOT SLAW



Easy to make celeriac root slaw image

Enjoy this sweet celeriac root slaw full of health benefits that can improve your health. It's easy and simple to make.

Provided by Githu

Categories     entree     Salad

Time 10m

Number Of Ingredients 12

1 very small celeriac
2 medium oranges or 1 big orange
some few almonds (10-15)
some few celery leaves (not celeriac leaves)
a lemon
a small piece of fresh ginger
100 grams yogurt
chopped fresh dill or herb of your choice
1/2 teaspoon apple cider vinegar
1 tablespoon cold-pressed olive oil or a healthy oil
pinch of salt
dust of grounded black pepper

Steps:

  • Mix all the ingredients for coleslaw dressing and set them aside
  • Clean the celeriac, ginger and oranges
  • Peel the oranges with a knife and get the segments
  • Place the almonds on a chopping board and using your sharp knife, cut them into pieces
  • Cut the celeriac into two, peel one part and grate it on a bowl using a vegetable grater. (Get about 1 1/2 cups)
  • Grate ginger. I don't peel mine, but do so if you want to
  • Squeeze 1/2 the lemon all over the slaw and mix to avoid oxidation
  • Chop the green celery leaves
  • Bring everything in the bowl with celeriac slaw and mix gently
  • Serve the celeriac slaw or you can store to use it later during the day. Make sure to cover it tightly in a bowl and keep in your fridge

MARY BERRY'S CELERIAC REMOULADE



Mary Berry's celeriac remoulade image

Celeriac remoulade is one of the simplest salads you will ever come across, perfect as a side dish or with some leaves for a healthy light lunch.

Provided by Mary Berry

Categories     Side dishes

Yield Serves 6

Number Of Ingredients 7

650g/1lb 7oz celeriac, peeled and sliced into thin matchsticks (see tip)
1 lemon, juice only
6 tbsp light mayonnaise
1 tbsp Dijon mustard
½ lemon, juice only
pinch of sugar
salt and freshly ground black pepper

Steps:

  • Put the celeriac in a bowl and cover with approximately 100ml/3½fl oz cold water. Add the lemon juice. Toss well to prevent it going brown.
  • Mix all the dressing ingredients together and season with salt and pepper.
  • Drain the celeriac, toss in the dressing and leave to soften for 30 minutes before serving.

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