Actually the knobby root of the celery plant, celeriac (also known as celery root) is pale tan on the outside and white within. It has a firm texture somewhat like a big radish and a lovely aniseed-like flavor.
- 1 celeriac ( 3⁄4 to 1 pound)
- 1 tablespoon lemon juice mixed with 2 cups cold water
- 6 tablespoons (3 ounces) mayonnaise, such as Trader Joe’s Organic Mayonnaise
- 4 tablespoons (2 ounces) plain European-style yogurt
- 2 teaspoons Dijon mustard
- 2 tablespoon chopped parsley, plus extra for garnish
- 1 tablespoon capers, drained
Wash the celeriac and cut off the gnarly exterior. Slice very thinly (a mandolin makes short work of this). Stack the slices in bundles, cut into matchsticks and immediately drop in the lemon-spiked water. Bring a large saucepan of water to a boil. Drain the celeriac and add to the pan. When the water resumes boiling, cook for 2 minutes. Drain and let cool.
Blend the mayonnaise with the yogurt, mustard and parsley. Mix with the celeriac and transfer to a serving dish. Taste for seasoning and adjust if needed. Sprinkle with the capers and more parsley.
Calories: 190, Carbohydrates: 10 g, Protein: 2 g, Fat: 16 g, Cholesterol: 10 mg, Sodium: 350 mg, Fiber: 2 g
Gluten-Free Living Food Editor Jackie Mallorca has more than a dozen cookbooks to her credit. Her latest titles include The Wheat-Free Cook: Gluten-Free Recipes for Everyone and Gluten-Free Italian.