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Add a photoServings: 4
Ingredients
- 2 med celeriac peeled
- 2 x celery stalks rinsed, peeled
- 1/2 c. buttermilk
- 2 Tbsp. vegetable oil
- 1 Tbsp. lemon juice Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. capers rinsed
- 1 Tbsp. minced fresh chervil
- 1 Tbsp. minced fresh tarragon
Directions
- Bring 8 c. water to a boil over high heat in a medium saucepan. Meanwhile, using a mandoline (see comments below) fitted with the julienne blade, julienne, slice celeriac into julienne matchsticks. Quickly cook celeriac in boiling water till slightly limp but still crunchy, 45 to 60 seconds. Transfer immediately to ice water. When cold, drain well, pressing any excess water through a sieve. Transfer to a medium bowl.
- Adjust mandoline to thinly slice the celery. Slice celery on a diagonal. Combine with celeriac julienne.
- In a food processor, combine buttermilk, vegetable oil, lemon juice, salt, and pepper; puree till smooth. Transfer to a small bowl. Add in capers, chervil, and tarragon. Stir to combine.
- Pour the dressing over the celeriac and celery. Toss till the proportionately coated. Taste, and adjust for seasoning.
- This recipe yields 4 servings.
- Comments: Also known as a universal grater or possibly a vegetable slicer, a mandoline has a wooden, metal, or possibly plastic ramp with interchangeable stainless-steel blades. The cutting angle is often at an angle or possibly in a V shape, and the blades are adjustable to control for thick, thin, or possibly decorative cuts such as julienne, French fry, or possibly waffle. Some come with blades for grating and shredding tool.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 60g | |
| Recipe makes 4 servings | |
| Calories 79 | |
| Calories from Fat 63 | 80% |
| Total Fat 7.19g | 9% |
| Saturated Fat 0.7g | 3% |
| Trans Fat 0.18g | |
| Cholesterol 1mg | 0% |
| Sodium 175mg | 7% |
| Potassium 130mg | 4% |
| Total Carbs 2.67g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.81g | 1% |
| Protein 1.45g | 2% |
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