Celeriac Salad is one of our winter favorites. A little unusual, easy to prepare, and keeps for three to four days. Serve as a salad or add to sandwiches.
February through mid-March is the time to start your celeriac transplants, they will seem slow to start but become quite robust. They’ll store through winter and an average root weighs up to a pound or more. Transplant to a sunny spot and you can keep in the ground unless a hard freeze is anticipated. These root cellar beautifully or store in damp sawdust. An unusual factoid is roots are probably the original jack-o-lanterns and were carved into fearsome faces.
Celeriac shredded 1 pound to 1.25
Carrots, 3 peeled
Cilantro ½ cup chopped and not packed
Garlic 2 gloves minced or pressed
Lemon juice ¼ cup
Olive oil 3 T
Sour cream 1T
Mayonnaise 2T, lowfat ok
Salt & pepper to taste
Peel the celeriac, cut into chunks and shred in a food processor. I always exert a little pressure for a thicker shred. Cut carrots into chunks and shred. Rinse cilantro and set aside. Mix garlic with following ingredients for dressing. Mix vegetables and dressing until well combined and then add cilantro. Adjust seasoning with salt and pepper and I hope you will enjoy.