Celeriac with Mustard Mayonnaise

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.

Ingredients

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

Directions

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.

Nutritional Analysis:
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.

Nutritional analysis for recipes is created using Food Processor SQL nutrition and fitness software by ESHA. Recipes are analyzed per serving (unless otherwise indicated) for calories, fat, cholesterol, sodium, carbohydrates, fiber and protein. Nutrient amounts are approximate due to variations in brands, manufacturer, preparation and ingredient substitutions. When ingredient choices are listed, we use the first one. Nonspecific amounts, for example "to taste," and garnishes are not included.