Author Notes
A raw celery root, crème fraiche and parsley slaw. —julia sherman
Ingredients
-
1
whole celeriac
-
1
lemon
-
4 tablespoons
créme fraiche
-
2 tablespoons
dijon mustard
-
2 tablespoons
high quality mayonnaise
-
flat leaf parsley (chopped)
-
sea salt
-
cracked black pepper
Directions
-
To peel the celeriac, lop off the root and opposite end with a knife. Stand the round root on the flat end, and using a large knife, cut downward, working around the outside to slice off the tough skin. Cut the root into julienne strips or cut in a food processor to matchstick style.
-
The root browns quickly, so as soon as it is grated, toss with lemon juice.
-
In a separate bowl, mix the yogurt, mustard, mayonnaise, parsley, salt and pepper. Pour over the root and mix. If the dressing is too thick, add more lemon juice.
See what other Food52ers are saying.