vegan: celeriac salad with carrots beets

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use soy yogurt

 

 

* Exported from MasterCook *

 

Celeriac Salad with Carrots and Beets

 

Recipe By :Jan Wolff, Food Writer, New Jersey

Serving Size : 4 Preparation Time :0:00

Categories : Salads {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon whole-grain mustard

1 tablespoon fresh lemon juice

1/2 teaspoon sea salt or kosher salt

2 tablespoons olive oil

1/4 cup plain lowfat yogurt or soy yogurt

1 12-oz celeriac (celery root)

1 tablespoon finely chopped shallots

1/2 pound carrots -- (about 3)

1/4 teaspoon dried dill weed

1 tablespoon chopped capers

2 tablespoons chopped fresh parsley

4 medium beets -- cooked, peeled, sliced

 

Blend mustard, lemon juice, and salt in a small bowl. Gradually whisk in oil,

then yogurt; set aside. Peel and quarter celeriac. Cut out spongy core. Shred

coarsely in a food processor or with a grater. Transfer to a bowl and mix with

shallots and three quarters of the dressing, separating and tossing strands

until well-coated. Peel and shred carrots. Mix with the remaining dressing and

dill in another bowl. Cover both and refrigerate for one hour or more to blend

flavors. To serve, toss celeriac with capers and parsley. Arrange beets on a

serving dish, top with celeriac mixture, then carrot mixture.

 

NJ December 11, 2002: In the food shopping world, there are menu planners and

there are pickers. More often than not, I'm a picker. I begin my shopping by

picking out whatever looks good in the produce section, and go from there -

which explains why celeriac escaped my table for too many years. It never looked

good. In fact, it so much lacked eye appeal that I hardly noticed it. I happened

to taste it while dining out, and now I eagerly search for the ugly root.

 

Also called celery root or knob celery, celeriac is a dull brown, knobby,

tangled root in the celery family. The taste is stronger and more full-flavored

than branch celery. It makes for a uniquely sturdy, zesty salad but is best when

combined with other strong-tasting vegetables, as in the recipe below.

 

Celeriac can also be used in soups, stews, and stuffings. To add a lot of flavor

to mashed potatoes, try adding some peeled, cubed celeriac and a few cloves of

garlic to the pot when boiling the potatoes. Drain and mash all together when

soft.

 

Jan Wolff

http://www.northjersey.com/page.php?level_3_id=230 & page=5891608

 

 

Source:

" North Jersey News 2002-02-06 "

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Per Serving (excluding unknown items): 147 Calories; 8g Fat (43.6% calories from

fat); 4g Protein; 18g Carbohydrate; 5g Dietary Fiber; 1mg Cholesterol; 501mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 0

Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 943 0 1326 0 20158 2520 0 0 0 0 0 0