CELERIAC SLAW
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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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CELERIAC AND APPLE SLAW RECIPE | SAINSBURY`S MAGAZINE
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5/5 (60)Category SidesServings 4Total Time 25 mins
- Mix the dressing ingredients in a bowl and season. Toast the almonds in a dry frying pan for 3-4 minutes until they smell nutty. Tip onto a plate to cool, then chop roughly.
- Blanch the green beans in salted boiling water for 1 minute and then drain. Rinse in cold water and then drain again.
- Combine the apple, carrot, shallot, beans and celeriac in a large bowl. Squeeze any excess juice from the lemon halves over the veg to keep it from changing colour (you only need a tiny amount).
- Pour the dressing over and mix well. Scatter the almonds over and serve. Recipe by Jennifer Joyce
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- Heat a frying pan over medium-high heat and add the pine nuts. Pa-fry for 2 minutes, stirring a few times, until golden brown. Remove to a cutting board and chop into small pieces
- Add the pancetta to the frying pan with a little coconut oil or ghee. Pan-fry until crispy on both sides and remove to a bowl. Pancetta is thinner than bacon so it will take less time to brown.
- In the meantime, peel the celeriac and cut it into quarters. Using a food processor a traditional grater, shred the celeriac root into thin strips and add to a mixing bow.
- Grate the carrots and apples and add to the celeriac together with red onion. Add the rest of the ingredients, plus pine nuts and pancetta (reserve some of each for decorating the salad). Mix the salad really well, until everything is well coated in the dressing. I like to use my (clean) hands to toss the salad through.
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