Celery Root Salad Recipes

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GERMAN CELERY ROOT SALAD



German Celery Root Salad image

Celery root salad (Selleriesalat) is a staple in Germany in winter. You can buy it ready-made in a jar but my mom always made it for us from scratch. If you like, you can add garlic or fresh herbs, but I prefer it plain.

Provided by Lydia68

Categories     Salad     Vegetable Salad Recipes

Time 1h25m

Yield 4

Number Of Ingredients 7

2 celeriac (celery root), peeled and cut into quarters
2 cups water
1 tablespoon salt, or as needed
1 large onion, finely chopped
5 tablespoons white vinegar
2 tablespoons white sugar
1 tablespoon rapeseed oil

Steps:

  • Combine celeriac pieces, water, and 1 tablespoon salt in a saucepan, bring to a boil and cook until celeriac is soft, 15 to 20 minutes. Drain, reserving cooking liquid, and set aside to cool, about 1 hour. Cube celeriac and place in a bowl with onion.
  • Stir together cooled cooking liquid, vinegar, and sugar. Pour over celeriac and onion. Add oil and mix well. Season with salt.

Nutrition Facts : Calories 237.7 calories, Carbohydrate 46.6 g, Fat 4.6 g, Fiber 7.8 g, Protein 6.4 g, SaturatedFat 0.9 g, Sodium 2149.2 mg, Sugar 14.2 g

CELERY ROOT SALAD



Celery Root Salad image

This is one of my favorite winter salads. I often make a large bowl and store it in the fridge because the salad keeps well and intensifies in flavor over time. If you like, you can top the salad with chopped parsley.

Provided by barbara

Categories     Salad     Vegetable Salad Recipes

Time 2h40m

Yield 2

Number Of Ingredients 5

1 pound celery root
3 tablespoons rapeseed oil
2 tablespoons lemon juice
1 tablespoon white wine vinegar
salt and freshly ground black pepper to taste

Steps:

  • Peel and quarter celery root. Place in a pot of lightly salted water. Bring to a boil, reduce heat, and simmer until tender, about 20 minutes. Drain and set aside until cool enough to handle. Cut into slices and place into a salad bowl.
  • Combine oil, lemon juice, vinegar, salt, and pepper in a small bowl. Pour dressing over celery root. Allow to marinate for at least 2 hours to intensify flavors.

Nutrition Facts : Calories 279.8 calories, Carbohydrate 22.2 g, Fat 21.1 g, Fiber 4.1 g, Protein 3.5 g, SaturatedFat 3.4 g, Sodium 227.9 mg, Sugar 4 g

CELERY ROOT SALAD



Celery Root Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 10

Juice of 2 lemons
Kosher salt
1 medium celery root
1 tablespoon dijon mustard
1 teaspoon white wine vinegar
Freshly ground pepper
3 tablespoons extra-virgin olive oil
2 tablespoons heavy cream
1 head frisee, torn
1 head radicchio, torn

Steps:

  • Fill a bowl with ice water; add half of the lemon juice and 1 tablespoon salt. Peel the celery root with a paring knife. Rinse, then cut into matchsticks. Add to the lemon water and let soak 15 minutes. Drain and pat dry.
  • Whisk the remaining lemon juice, the mustard, vinegar, 1 teaspoon salt and 1/4 teaspoon pepper in a bowl; gradually whisk in the olive oil, then the cream. Add the celery root and toss; cover and refrigerate until ready to serve.
  • Arrange the frisee and radicchio on a platter. Top with the celery root mixture.

CELERY ROOT SALAD



Celery Root Salad image

Celery root salad recipe, also known as celery remoulade, with celery root, green apple, and a mayonnaise Dijon dressing.

Provided by Elise Bauer

Categories     Salad     Side Dish     Celery Root     Remoulade     Salad

Time 1h15m

Yield 4

Number Of Ingredients 7

1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
2 tablespoon chopped parsley
1 (1-pound) celery root, quartered, peeled, and coarsely grated just before mixing
1/2 tart green apple, peeled, cored, julienned
Salt and freshly ground pepper

Steps:

  • Make the dressing: Combine the mayonnaise, mustard, lemon juice and parsley in a medium-sized bowl.
  • Finish the salad: Fold in the celery root and apple and season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour.

Nutrition Facts : Calories 236 kcal, Carbohydrate 11 g, Cholesterol 12 mg, Fiber 2 g, Protein 2 g, SaturatedFat 3 g, Sodium 521 mg, Sugar 3 g, Fat 21 g, UnsaturatedFat 0 g

SHAVED CELERY ROOT SALAD WITH MACKEREL



Shaved Celery Root Salad With Mackerel image

A vegetable peeler is the only tool you need to create this dish. Celery root has an earthy, mellow charm (somewhere between celery and parsley), but fennel would work nicely here, too.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Yield Serves 4

Number Of Ingredients 8

3 teaspoons whole-grain mustard
3 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1 medium celery root, peeled into ribbons (6 cups)
1 red onion, thinly sliced
2 ounces smoked mackerel, flaked
1/4 cup chopped fresh parsley

Steps:

  • Combine mustard and lemon juice. Add oil in a slow, steady stream, whisking constantly, until combined. Season with salt and pepper.
  • Toss dressing with remaining ingredients.

Nutrition Facts : Calories 277 g, Cholesterol 13 g, Fat 18 g, Fiber 5 g, Protein 7 g, Sodium 902 g

CELERY ROOT SALAD (REMOULADE)



Celery Root Salad (Remoulade) image

This simple, classic French celery root salad is made with celery, mayo, mustard, lemon juice, and spices. It's delicious with roasted meat.

Provided by Molly Watson

Categories     Side Dish     Salad

Time 10m

Yield 4

Number Of Ingredients 6

1 celery root (celeriac)
3 tablespoons mayonnaise
1 tablespoon mustard (coarse-grain or country style)
2 teaspoons lemon juice
Salt to taste (fine sea salt preferred)
Black pepper to taste

Steps:

  • Gather the ingredients.
  • Scrub and peel the celery root. Shred it on a large-hole grater or with a food processor. Set aside.
  • In a medium bowl, combine the mayonnaise, mustard, and lemon juice. Add salt and pepper to taste.
  • Stir in the grated celery root to coat thoroughly.
  • Serve immediately or chill in the refrigerator before serving.
  • Enjoy.

Nutrition Facts : Calories 104 kcal, Carbohydrate 7 g, Cholesterol 4 mg, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, Sodium 323 mg, Sugar 0 g, Fat 8 g, ServingSize 4 servings, UnsaturatedFat 0 g

LONG-COOKED CELERY ROOT SALAD



Long-Cooked Celery Root Salad image

Categories     Salad     Poach     Roast     Celery     Boil

Yield serves 4 to 6

Number Of Ingredients 7

1 large celery root, 2 to 2 1/2 pounds
1/4 to 1/2 teaspoon salt, or to taste
Two 1/4-pound bunches scallions finely chopped (about 1 cup)
2 to 3 tablespoons olive oil, or to taste
2 to 3 teaspoons red wine vinegar, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
2 tablespoons chopped fresh Italian parsley

Steps:

  • To cook whole celery root, rinse it briefly to remove any soil, then put it into a large saucepan with cold water to cover. Since it floats, you can weight it with a pot cover or dish on the root to keep it under the surface, or just turn it over in the water now and then to cook evenly. Bring the water to a boil, and cook for about an hour, until tender, when you can pierce the whole root with a skewer.
  • Set the root in a colander or on a wire rack, and let it cool for 10 minutes or so, until you can handle it. Use the back of a thin knife blade (the dull edge) to scrape off the soft brown skin; use the knife tip to cut out the bits of skin in the folds and knobby parts of the root. When it is completely clear, cut the round root into wedges, chunks, slices, cubes, sticks, or any shape you like, and sprinkle with about 1/4 teaspoon of salt while still warm. Toss the pieces with the scallions, and dress with oil, vinegar, more salt, and pepper. Let the salad cool completely, or refrigerate it.
  • Serve at room temperature or chilled. Before serving, taste a piece of celery root and adjust the dressing if you like. Toss with the chopped parsley, and arrange the salad on a serving platter or in portions on salad plates.
  • Variations for celery root salad
  • For milder flavor, poach the scallions with the celery root for 10 minutes before slicing them.
  • Garnish the salad with shavings of Parmigiano-Reggiano or Grana Padano.
  • For a lovely and unusual first-course salad, fold in sliced fresh pears (but omit the scallions).
  • For a heartier main-course salad, fold in hard-boiled eggs, tuna, or cooked meats.
  • For an interesting twist on celery root, roast the whole unpeeled root in a 350° oven for an hour or more, until tender all the way through. Cool, peel, and make your favorite salad.

PEAR AND CELERY ROOT SALAD



Pear and Celery Root Salad image

Provided by Molly O'Neill

Categories     salads and dressings

Time 1h20m

Yield Four servings

Number Of Ingredients 11

3 medium Bosc, Devoe or D'Anjou pears, ripe but firm
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons sugar
1/4 cup Champagne vinegar
1/3 cup peanut or other neutral flavored vegetable oil
2 cups shredded celery root
1 1/2 tablespoons mayonnaise
1 1/2 tablespoons fresh lemon juice
Salt and freshly ground black pepper to taste
2 cups torn red leaf lettuce

Steps:

  • To make the pear salad, peel and quarter the pears. Cut away the cores and cut each quarter into 3 slices. Toss in a bowl with salt, pepper, sugar, vinegar and oil. Refrigerate for 1 hour, tossing ingredients at least once more.
  • To make the celery root salad, place the celery root in a bowl and mix in the mayonnaise and lemon juice. Season to taste with salt and pepper. This salad can be made ahead and refrigerated.
  • To assemble the salad, place the lettuce in a bowl. Add a little of the vinaigrette from the pears and toss to coat the leaves. Divide the lettuce among 4 plates. Fan the pears in a circle around the lettuce. Place a small mound of the celery root salad in the center of each plate. Serve immediately

Nutrition Facts : @context http, Calories 332, UnsaturatedFat 21 grams, Carbohydrate 32 grams, Fat 23 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 650 milligrams, Sugar 17 grams, TransFat 0 grams

CELERY ROOT SALAD



Celery Root Salad image

Provided by Barbara Kafka

Categories     quick, weekday, salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 8

3/4 pound celery root, peeled and julienned
1/4 cup water
3 tablespoons Dijon mustard
1 tablespoon red wine vinegar
3 tablespoons olive oil
2 teaspoons chopped flat-leaf parsley
1/4 teaspoon kosher salt
Freshly ground black pepper to taste

Steps:

  • Place celery root in a 2 1/2-quart souffle dish with a lid. Add water and cover. Holding the lid down with your thumbs, shake the dish to distribute the water evenly. Cook, covered, at 100 percent power in a high-power microwave oven for 8 minutes. Strain celery root and run under cold water until vegetables are cool.
  • Put mustard in a bowl and whisk in vinegar. Gradually whisk in oil, beginning with drops and increasing to a steady stream. Add parsley and season with salt and pepper. Whisk again and toss in celery root.

Nutrition Facts : @context http, Calories 134, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 11 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 293 milligrams, Sugar 1 gram, TransFat 0 grams

CELERIAC SALAD (CELERY ROOT)



Celeriac Salad (Celery Root) image

If you haven't tried Celery root try it. It looks very ugly unpeeled but when undressed look 100% better. It has the flavor of celery and can be used in so many ways.

Provided by Bergy

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

3 cups cooked peeled & diced celeriac
salt and pepper
1/2 teaspoon dry mustard
1/4 cup white wine vinegar
2 teaspoons caraway seeds
1 cup English cucumber, washed unpeeled & sliced (long cuke)
1 1/2 cups sour cream (use lite if you wish and adjust the amount to suit your taste)
lettuce leaf (optional)
1 slice red pepper (optional)
1 slice green sweet pepper (optional)

Steps:

  • Place celery root& cucumbers in a salad bowl.
  • Mix remaining ingredients (start off slow with the sour cream you can always add more) Mix well and pour over the celery root& cukes.
  • Chill well.
  • Serve on a bed of greens and if you wish garnish with strips of red& green sweet pepper.

CELERY ROOT SALAD



Celery Root Salad image

Provided by Ruth A. Matson

Categories     Salad     Egg     Herb     Side     Marinate     Root Vegetable     Fall     House & Garden     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 8

1 lb. celery root
1 teaspoon onion juice
1/4 teaspoon dry mustard
2 tablespoons cream
1/2 cup French dressing made with lemon juice
2 tablespoons parsley, minced
2 teaspoons chervil, minced
12 hard-cooked egg, riced

Steps:

  • Scrub the celery root and cook it in salted water until tender, which may take anywhere from 20 minutes to 2 hours, depending upon the age of the root. When tender, cool, peel and slice into small julienne strips. Add onion juice, mustard and cream to the French dressing. Beat well. Let the celery root chill in this for several hours. If it absorbs all the marinade, add more to moisten. Serve sprinkled with the parsley, chervil and riced egg.

RAW CELERY ROOT SALAD



Raw Celery Root Salad image

This is a refreshing raw salad that is almost too simple to call a recipe. Raw celery root has a clean almost nutty flavor. Our family usually serves this during Passover.

Provided by baezus

Categories     Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

celery root
garlic
lemon juice
mayonnaise
salt
pepper

Steps:

  • Wash and peel celery root. This is actually the only tough job. I usually cut the root in half then slice it into 'half moon' shapes and then using a paring knife peel the outer skin off.
  • Using a food processor or grater shred the celery root.
  • Mince or crush the garlic and add to the celery root.
  • Add lemon juice, mayonaise, salt, and pepper to taste and mix to combine.

Nutrition Facts :

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