Celery Root Gruyère And Apple Slaw With Horseradish Recipes

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CELERY ROOT SLAW



Celery Root Slaw image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Coarsely grate 1 pound peeled celery root. Toss with 1 tablespoon salt and 2 tablespoons warm water in a colander; let sit 20 minutes. Rinse and drain. Whisk the juice of 1 lemon and 1/4 cup each dijon mustard and sour cream in a bowl, then whisk in 1/4 cup olive oil. Add the celery root, 1 teaspoon salt, and pepper to taste. Chill. Add 1/4 cup chopped parsley before serving.

CELERY ROOT, GRUYèRE, AND APPLE SLAW WITH HORSERADISH



Celery Root, Gruyère, and Apple Slaw with Horseradish image

Categories     Salad     Cheese     Fruit     Vegetable     Side     No-Cook     Horseradish     Apple     Celery     Fall     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 9

1/2 pound Gruyère cheese
1 medium celery root
1 1/2 Granny Smith apples
2 tablespoons fresh lemon juice
3/4 cup mayonnaise
2 tablespoons spicy brown mustard
1 tablespoon honey
1 teaspoon salt
about 3 tablespoons bottled horseradish, drained, or grated fresh horseradish to taste

Steps:

  • Cut cheese into matchsticks and put in a large bowl. Peel celery root and apples and cut into matchsticks. Add celery root, apples, and lemon juice to cheese, tossing gently.
  • In a small bowl stir together remaining ingredients and add to slaw, tossing gently. Slaw may be made 1 day ahead and chilled, covered. Add additional horseradish to taste before serving if necessary. Season slaw with salt and pepper.

FENNEL, APPLE AND CELERY ROOT GRATIN



Fennel, Apple and Celery Root Gratin image

Provided by Laura Werlin

Yield 6 to 8 servings

Number Of Ingredients 6

2 large celery roots (about 1 pound each)
2 fennel bulbs (about 1/2 pound each)
2 Granny Smith or other tart, firm apples (about 1 pound total), peeled and cored
Salt and freshly ground black pepper
About 11/2 cups heavy cream
8 ounces Colby-style cheese, such as Orb Weaver, coarsely grated (about 2 cups; or use aged, but not sharp, cheddar)

Steps:

  • Preheat oven to 375 degrees F. Butter a 2-quart gratin dish or other ovenproof casserole.
  • Cut off the entire rough exterior of the celery roots, making sure that all brown parts are removed. You will be removing about 1/4 to 1/2-inch of the exterior of each. Next, cut each celery root in 1/2 lengthwise. Turn one 1/2 cut side down, and cut into 1/4-inch wide pieces. Repeat with the remaining celery root. Set aside.
  • Cut off the fronds and the dark green parts of each fennel bulb, leaving just the bulb. Cut each bulb in half lengthwise. Cut each half lengthwise into 1/4-inch thick slices.
  • In a vegetable steamer, combine the celery root and fennel and steam for 5 minutes. Remove from the steamer and set aside to cool slightly.
  • Cut the apples into 1/4-inch-thick rings.
  • Place 1/3 of the celery root on the bottom of the prepared dish. Sprinkle with salt and pepper to taste. Overlap with 1/3 of the apple slices, and sprinkle with a little more salt but no pepper. Put 1/3 of the fennel over the apples, and once again sprinkle with salt and pepper. Repeat with the remaining celery root, apple, and fennel. Pour cream around the sides of the dish until the cream reaches about halfway up the dish. Sprinkle the top of the gratin with the cheese. Cover and bake for 35 minutes, or until the vegetables and apple feel tender when pierced with a fork or a skewer. Turn the oven to broil, remove the cover, and broil until the gratin is golden brown and bubbling, about 3 minutes.
  • Let cool 15 minutes to allow the cream to firm up slightly and serve.

CELERY-ROOT-AND-APPLE SLAW



Celery-Root-and-Apple Slaw image

Provided by Molly O'Neill

Categories     easy, quick, side dish

Time 5m

Yield 4 servings

Number Of Ingredients 12

2 cups peeled, grated celery root
1 red apple, cut into 1/3-inch dice
1 green apple, cut into 1/3-inch dice
4 teaspoons lemon juice
1 tablespoon orange juice
8 scallions, finely chopped
Zest of 2 lemons, removed in thin strips with a lemon zester
Zest of 1 orange, removed in thin strips with a lemon zester
1/2 cup mayonnaise (preferably homemade)
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup chopped mint leaves, plus mint sprigs for garnish

Steps:

  • Toss the celery root and apples with the lemon juice and orange juice (to prevent discoloration). Toss again with the scallions, zests, mayonnaise, salt and pepper. Just before serving, toss again with the chopped mint leaves. Garnish with mint sprigs and serve.

Nutrition Facts : @context http, Calories 318, UnsaturatedFat 19 grams, Carbohydrate 29 grams, Fat 23 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 690 milligrams, Sugar 15 grams

HORSERADISH COLESLAW WITH APPLES



Horseradish Coleslaw With Apples image

This was a recipe that was given to me by my sister but I made some modifications. If you like your slaw tangy with a bit of a bite, and a little bit sweet, this recipe is for you.

Provided by gingersnap

Categories     Low Protein

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 (16 ounce) bags coleslaw mix (don't use dressing they provide)
1/2 cup scallion
2 granny smith apples, peeled and diced
1/2 fresh lemon
1/2 cup cider vinegar
1/4 cup sugar
1 1/2 teaspoons salt
1 teaspoon ground pepper
3 tablespoons horseradish
1 cup mayonnaise
1/4 cup sour cream
1 tablespoon stone ground mustard

Steps:

  • In small bowl, pour lemon juice over apples.
  • In another bowl, combine slaw mix with green onions.
  • Toss these together.
  • In a separate bowl, combine vinegar, sugar salt and pepper. Make sure sugar is dissolved.
  • Pour vinegar mixture over apples and cabbage mixture, cover and refrigerate for 30 minute.
  • In another bowl, combine, mayo, sour cream, horseradish and mustard.
  • After 30 minutes, toss with cabbage mixture.
  • Refrigerate before serving.

Nutrition Facts : Calories 280.5, Fat 15.5, SaturatedFat 3.2, Cholesterol 14.4, Sodium 946.9, Carbohydrate 35.9, Fiber 5.6, Sugar 22, Protein 3.4

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.

APPLE, CELERY ROOT AND GRUYERE SALAD



Apple, Celery Root and Gruyere Salad image

A delightfully different slaw style salad. You can use more or less horseradish to suit your taste. I love to serve this as a pre-dinner salad spooned on top of a bed of watercress or part of a large buffet.

Provided by Geema

Categories     Cheese

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

1/2 lb gruyere cheese
1 medium celery root
1 1/2 granny smith apples
2 tablespoons fresh lemon juice
3/4 cup mayonnaise
2 tablespoons spicy brown mustard
1 tablespoon honey
1 teaspoon salt
3 tablespoons bottled horseradish, drained or 3 tablespoons grated fresh horseradish, to taste

Steps:

  • Cut cheese into matchsticks and put in a large bowl.
  • Peel celery root and apples and cut into matchsticks.
  • Add celery root, apples, and lemon juice to cheese, tossing gently.
  • In a small bowl stir together remaining ingredients and add to slaw, tossing gently.
  • Slaw may be made 1 day ahead and chilled, covered.
  • Add additional horseradish to taste before serving if necessary.

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