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Author Notes: A colorful take on the french classicc. —laura kinsey
- 1 large celery root, weighing about 1.5 lbs
- 2 small golden beets, leaves and stems reserved
- 1/4 cup parsley, cut into chiffonade
- 1 cup mayonnaise
- 2 tablespoons creme fraiche
- 2 tablespoons Dijon mustard
- 1 teaspoon kosher salt
- juice of 1 lemon
- freshly cracked black pepper
- In a large bowl, add the mayonnaise, creme fraiche, mustard, lemon juice, salt and pepper, whisk together and set aside.
- Wash and dry the beet greens and stems. Slice stems into 1/2" pieces. Roll up the leaves like a cigar and slice into a thin chiffonade, about 1/8" thick. Set aside.
- Peel the celery root and golden beets. Use a box grater or the shredder disc of your food processor to grate both.
- Transfer the shredded celery root and beets to the bowl with the mayonnaise mixture. Add the parsley, beet greens and stems and toss to coat. Add a pinch of freshly cracked black pepper and serve.
- This recipe was entered in the contest for Your Best Dark, Leafy Greens
Move Over, Boozy Pops
We Prefer Our Pops All-In
We shall call them pop-tails.
We are in love—with this toast.