Celery Root 'Slaw' With Pomegranate Seeds and Green Onions
Here are three recipes based on celery root--often called celeriac or celery knob--that are perfect for holiday potlucks.
Celery root tastes like a combination of intense celery and parsley. Any dish made with it becomes more special and delicious. It can be eaten either raw or cooked, as these recipes indicate.
All three dishes travel well and can be made ahead. The soup and puree reheat effortlessly--just let your hostess know ahead of time you’ll need the oven or microwave. These recipes can be doubled or tripled for a big potluck crowd or cut in half for two people dining at home.
When buying celery roots, choose those the size of a large apple. They should be firm and solid, without decay or soft spots and with a minimum of knobs and rootlets. The leaves that may remain on the root are inedible. Refrigerate the trimmed root in a plastic bag for no more than five to seven days.
Before using celery root in dishes where it should stay white, slice, dice or shred it as the recipe instructs and then briefly soak the pieces in water mixed with a squirt of fresh lemon juice. This will prevent discoloration.
Place vinegar, mayonnaise, oil, honey, salt, pepper to taste and dash hot sauce in large bowl. Stir until well mixed. Taste and adjust seasoning.
Peel then thinly slice celery root into 1 1/2-inch long strips (as you work, place strips in 3 cups water mixed with 2 teaspoons lemon juice to keep it white). Add celery root, onions and pomegranate seeds to bowl. Use your hands to toss salad until well coated with dressing. Refrigerate overnight or up to 3 days.
To serve, stir well and drain off excess liquid. Taste and adjust seasoning. Serve chilled, on lettuce lined plate.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
