Celeriac Slaw Recipes

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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

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.

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.

CREAMY CELERY ROOT, FENNEL AND APPLE SLAW



Creamy Celery Root, Fennel and Apple Slaw image

Provided by Guy Fieri

Categories     side-dish

Time 45m

Yield 2 to 4 servings

Number Of Ingredients 11

1 celery root (celeriac), peeled and julienned
1/2 small fennel bulb, trimmed and thinly sliced into crescents
1 Granny Smith apple, julienned (do not peel)
Juice of 1 lemon
Kosher salt and freshly ground black pepper
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon apple cider vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1/3 cup dried cranberries

Steps:

  • Combine the celery root, fennel, apple and lemon juice in a large bowl and season with salt and pepper. Toss everything together and set aside for at least 30 minutes and up to 2 hours. This not only tenderizes and marinates the vegetables so they become pliable but also stops them from turning brown.
  • Combine the mayonnaise, sour cream, vinegar, honey and mustard in a small bowl. Season with salt and pepper.
  • Pour the dressing over the vegetable and toss well. Fold in the dried cranberries. Taste and season with salt and pepper if needed.

CELERY ROOT AND APPLE SLAW



Celery Root and Apple Slaw image

Celery root, also called celeriac, has a crunchy texture anda mild celery taste that pair well with tart green appleand a savory-sweet dressing. Allow enough time to let theslaw stand so that the flavors have a chance to mingle.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 40m

Number Of Ingredients 6

1 small celery root (about 12 ounces), trimmed, peeled, and cut into matchsticks (2 cups)
1 Granny Smith apple, cut into matchsticks (2 cups)
1/4 cup plus 1 tablespoon fresh cider
2 teaspoons sugar
2 teaspoons Dijon mustard
2 teaspoons chopped fresh flat-leaf parsley

Steps:

  • Combine all ingredients in a bowl, and toss. Let stand for 30 minutes before serving.

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