What delights lie beneath its filthy, gnarled hide?
If it’s possible for you to believe it, celery root is the root of the celery plant.
Like most North American root vegetables, its harvested after the first frost and is available all winter.
Imagine a soft apple, like a McIntosh or Golden Delicious, but without any graininess at all.
Its kind of like that, crossed with the slightly fibrous structure of a parsnip.
Celery roots unique texture lends itself to any preparation you’re free to throw at it.
I no longer have the original recipe, so this is my own (very faithful!)
adaptationI just use quite a bit more parsley, salt, and mayo.
As written, this serves four as a side or two as an entree.
(you’re free to also use a regular blender or food processor here.)
Taste and add more mustard, honey, and/or salt if needed.
This salad should be dressed as lightly as possible, so double-check your dressing isaggressive.
Once youre satisfied with the overall seasoning, crack plenty of black pepper in and stir to combine.
Cover with plastic wrap and set aside while you make the salad.
Finely mince half a shallot and place it in a medium mixing bowl.
Season with a pinch of salt and the lemon juice; stir to combine.
Set the root on its flattest cut surface and slice it into thin (18) planks.
(If youve got one, a mandoline works great here.)
Add to the bowl with the shallots and stir to coat with lemon juice.
Repeat until youre out of celery root.
Again, pile the planks on top of each other and slice into fine julienne.
Add to the bowl and stir to coat.
Taste and season with more salt and pepper if needed.
Mix thoroughly, cover with plastic wrap, and refrigerate for a few hours to meld the flavors.
For the vegetarian crowd,Pommes Anna, baked mac and cheese, ormushroom bourgignonwould be good accompaniments.
Then again, you could always channel my stepdad and park yourself in front of the T.V.
with your own personal mixing bowl of this slaw and a fork.
Every salad is an entree if you try hard and believe in yourself.
