Celeriac Slaw Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 medium: Bulbs celeriac, 1-1/2 pounds total
2 Stalks: celery,
1/2 cup: Low fat buttermilk,
2 tbsp: Vegetable oil,
1 tbsp: Fresh lemon juice,
Salt and pepper, to taste
2 tbsp: Capers, rinsed
1 tbsp: Chopped fresh chervil, or 1 tsp. dried
1 tbsp: Chopped fresh tarragon, or 1 tsp. dried
Directions:
Peel celeriac with a paring knife. Cut into 1" thick slices, then cut into
very thin ribbons (use a mandoline if you have one), placing in cold water
to prevent browning. Drain and blanch briefly in boiling salted water.
Squeeze out water and set aside.
Peel celery and slice on an angle as thinly as possible. Set aside.
In a blender or food processor, combine buttermilk, oil, lemon juice, and
salt and pepper to taste. Process until smooth. Add capers and herbs and
process 5-10 seconds, until coarsely chopped.
Combine celeriac and celery in a bowl and toss with the dressing. Serves 4.
|
Recipe by: Dec93/Jan94 Martha Stewart Living/cooking card
Posted to MasterCook Digest by RST G on Oct 28, 1998,
converted by MM_Buster v2.0l.
Source from luhu.jp
very thin ribbons (use a mandoline if you have one), placing in cold water
to prevent browning. Drain and blanch briefly in boiling salted water.
Squeeze out water and set aside.
Peel celery and slice on an angle as thinly as possible. Set aside.
In a blender or food processor, combine buttermilk, oil, lemon juice, and
salt and pepper to taste. Process until smooth. Add capers and herbs and
process 5-10 seconds, until coarsely chopped.
Combine celeriac and celery in a bowl and toss with the dressing. Serves 4.
|
Recipe by: Dec93/Jan94 Martha Stewart Living/cooking card
Posted to MasterCook Digest by RST G
converted by MM_Buster v2.0l.
Source from luhu.jp
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