Celery Root Vinaigrette Recipes

CELERY ROOT WITH BLACK TRUFFLE OIL VINAIGRETTE

Celery Root With Black Truffle Oil Vinaigrette image

Provided by Molly O'Neill

Time 30m

Yield Six to eight servings

Number Of Ingredients 7

Ingredients

3 medium-size celery roots, trimmed, peeled and julienned
1/2 cup thinly sliced scallion greens
1 large shallot, peeled and diced
1 tablespoon Champagne vinegar
Salt and freshly ground pepper to taste
4 tablespoons extra-virgin olive oil
1 jar black truffle oil, 1/3 ounces

Steps:

Soak the celery root in a large bowl of salted water for 20 minutes. Drain and rinse under cold water. Put in bowl, toss with scallion greens, and set aside. Combine the diced shallot and vinegar in a cup. Stir in a little salt. (Salad and vinaigrette can be prepared ahead up to this point.) Just before serving, add pepper to taste, olive oil and truffle oil to the shallot and vinegar mixture.
Toss the celery root mixture with the vinaigrette. Place on a platter with the fennel salad. Serve immediately.

Nutrition Facts : @context http, Calories 95, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 7 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 192 milligrams, Sugar 2 grams

CELERY SEED VINAIGRETTE

Celery Seed Vinaigrette image

In Farmington, New Mexico, Edie Farm needs just a few minutes to stir up this simple salad dressing for two. TIP: Double the recipe so you're sure to have extra for salad later in the week. Leftover vinaigrette will keep in the refrigerator for about 3 days.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield about 1/4 cup.

Number Of Ingredients 9

Ingredients

1/4 cup vegetable oil
2 tablespoons cider vinegar
1-1/2 teaspoons sugar
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon celery seed
1/8 teaspoon ground mustard
1/8 teaspoon grated onion
Mixed salad greens

Steps:

In a jar with a tight-fitting lid, combine the first eight ingredients; shake well. Serve over salad greens.

Nutrition Facts :

ROASTED ROOT VEGETABLES WITH CIDER VINAIGRETTE

Roasted Root Vegetables with Cider Vinaigrette image

Provided by Kelsey Nixon

Categories side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 teaspoon Dijon mustard
1 teaspoon honey
1 small shallot, finely chopped
Kosher salt and cracked black pepper
1/4 cup extra-virgin olive oil
1 large sweet potato, peeled, halved lengthwise, and cut crosswise into 1-inch pieces
2 large carrots, sliced into 1/2-inch-thick rounds
2 large parsnips, peeled and sliced into 1/2-inch-thick rounds
1 medium red onion, cut into 1-inch-thick wedges
5 garlic cloves, smashed
1 tablespoon fresh thyme leaves, chopped
Kosher salt and cracked black pepper
2 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar

Steps:

For the vegetables: Preheat the oven to 425 degrees F. Put the oven rack in the top third of the oven. Line a baking sheet with foil or grease with olive oil.
In a large bowl, combine the oil, sweet potato, carrots, parsnips, onion, garlic, and thyme. Season liberally with salt and pepper and toss to coat. Transfer to the prepared baking sheet.
Roast, turning once halfway through, until the vegetables are tender and starting to brown, about 45 minutes.
For the vinaigrette: Meanwhile, in a small bowl, whisk together the oil, vinegar, mustard, honey, and shallot. Season to taste with salt and pepper.
Transfer the roasted vegetables to a serving bowl and toss with the vinaigrette. Serve warm.

CELERY ROOT VINAIGRETTE

Celery Root Vinaigrette image

Provided by Moira Hodgson

Categories salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 pound celery root
2 cups chicken stock
6 peppercorns
1/4 cup extra-virgin olive oil
2 teaspoons red wine vinegar
1 teaspoon Dijon mustard
Coarse salt and freshly ground pepper to taste
3 scallions, minced
2 tablespoons parsley, chopped

Steps:

Peel the celery root and cut into one-and-a-half-inch cubes. Bring the chicken stock to the boil and add the celery root, plus water if needed. Add the peppercorns. Cover and simmer until tender (about 20 to 30 minutes). Drain.
Combine the olive oil, vinegar, mustard, salt and pepper. Slice the celery root and place in a serving bowl. Add the dressing, the scallions and parsley. Toss and serve at room temperature.

Nutrition Facts : @context http, Calories 219, UnsaturatedFat 13 grams, Carbohydrate 16 grams, Fat 15 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 616 milligrams, Sugar 4 grams, TransFat 0 grams

CELERY ROOT SLAW

Celery Root Slaw image

Provided by Food Network Kitchen

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Ingredients

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 AND APPLE SALAD WITH HAZELNUT VINAIGRETTE

Celery Root and Apple Salad with Hazelnut Vinaigrette image

Provided by Molly Wizenberg

Categories Salad Mustard Side Vegetarian Quick & Easy Low Cal High Fiber Parmesan Apple Fennel Healthy Low Cholesterol Potluck Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 13

Ingredients

Vinaigrette:
2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/2 small garlic clove, pressed
1/4 cup hazelnut oil plus additional for drizzling (optional)
2 tablespoons olive oil
Salad:
1 medium celery root, peeled, cut into matchstick-size strips
1 medium fennel bulb, halved lengthwise, thinly sliced
1 unpeeled Gala apple, cut into strips
Parmesan cheese shavings

Steps:

For vinaigrette:
Whisk first 5 ingredients in small bowl. Whisk in 1/4 cup hazelnut oil and olive oil.
For salad:
Combine celery root, fennel, and apple in large bowl. Toss with vinaigrette. Top with Parmesan. Drizzle with additional hazelnut oil, if desired.

GREEN BEANS AND CELERY ROOT SALAD WITH MUSTARD VINAIGRETTE

Green Beans and Celery Root Salad with Mustard Vinaigrette image

Categories Salad Mustard Side Quick & Easy Lemon Green Bean Root Vegetable Winter Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 8

Number Of Ingredients 7

Ingredients

3 tablespoons fresh lemon juice
2 teaspoons coarse-grained mustard
1/2 teaspoon salt
1/4 cup olive oil
1 1/4 pounds celery root
1 pound haricots verts (thin green beans)*, trimmed and cut into 2-inch pieces
*available at specialty produce markets

Steps:

In a large bowl whisk together lemon juice, mustard, and salt and add oil in a stream, whisking.
With a sharp knife cut off ends of celery root and cut off peel. Rinse and dry celery root and halve lengthwise. Cut celery root crosswise into 1/8-inch slices and cut slices into 1/8-inch strips. Add celery root to dressing and toss to coat.
In a saucepan of boiling salted water boil haricots verts until crisp-tender, about 4 minutes, and drain. Refresh haricots verts under cold water and drain well. Add haricots verts to celery root mixture with salt and pepper to taste and toss well.

ROASTED ROOT SALAD WITH CARROT VINAIGRETTE (THANKSGIVING)

Roasted Root Salad With Carrot Vinaigrette (Thanksgiving) image

Thanksgiving comes to mind! Healthy and interesting recipe. From my MIL's recipes but I think she got this from her SIL! This could be a salad or a side dish and could be made a day ahead and brought to room temperature before serving.

Provided by Oolala

Categories Onions

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 lbs parsnips, about 3, peeled
3/4 lb carrot, about 3, peeled
1 1/2 lbs beets, without greens, about 3, peeled
1 (3/4 lb) celery root, without top, peeled
1 1/2 lbs onions, about 3, peeled
1/4 cup olive oil
1 tablespoon olive oil
3/4 cup carrot juice
1 teaspoon ground curry powder
1 teaspoon Dijon mustard
1 tablespoon rice vinegar, seasoned
salt and pepper

Steps:

Halve parsnips and carrots by cutting crosswise, then cut each half lengthwise in half. (Cut any large pieces in half again lengthwise.).
Cut beets, celery root, and onions into 1 1/2 inch thick wedges.
Place all vegetables in an 11 X 17 inch roasting pan.
Add 1/4 cup of the olive oil and mix well.
Bake in a 400 degree oven until vegetables are well browned and tender when pierced, about 1 1/2 hours; stir constantly.
Cool to room temperature, if making ahead, cover and chill up to 1 day prior to eating.
Bring to room temperature before serving over the vinaigrette.
To make the vinaigrette mix together 1 tablespoons of olive oil, carrot juice, curry powder, mustard, and rice vinegar. If making this ahead, cover and chill for up to 1 day prior to serving.
To assemble the salad, pour the vinaigrette onto a large flat serving platter or into a large bowl. Arrange the roasted vegetables decoratively over it.

Nutrition Facts : Calories 340.7, Fat 12.3, SaturatedFat 1.8, Sodium 217.8, Carbohydrate 56, Fiber 12.8, Sugar 24.1, Protein 6.3

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