Coleslaw With Celeriac Carrot And Leek Food

CELERIAC COLESLAW

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.

THE BEST WINTER VEG COLESLAW

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.

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 COLESLAW

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.

CLASSIC COLESLAW

Steps:

• Coarsely grate the carrot and finely shred the cabbage (use a food processor with a grating/ slicing blade or do it by hand) and tip into a bowl. Season with salt, then add the sugar and vinegar and toss everything together. Leave for 20 mins for the vegetables to very lightly pickle.
• Stir through the mustard and mayonnaise and add any other bits you want to, then serve. Can be made a day ahead and chilled.