My recent purchase of celery root was not as good as the one I bought early last month, and this time it is eaten raw in a salad. Very simple: peel celery root, slice into slices (thickness/thinness to your liking) and cut into strips. Toss them immediately (to prevent discoloration) into prepared mayo/yogurt with two types of mustard, salt, lemon juice ~ mix well to coat and stir in chopped parsley (coriander in my case). Serve immediately or chilled; salad may be kept under refrigeration for up two days. Some how, I think a squeeze or two of horseradish cream might improve the taste!
Celery root salad (pg 105)
Balance of celery root ~ soup time!
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