This gnarly-looking root was actually cultivated during the renaissance period. It is certainly related to celery with a taste that could be described as a celery and parsley mix with a nutty twist and the texture of a potato. It doesn’t get points for attractiveness, but this vegetable need not be judged by its cover alone. What you find beneath is a creamy, white flesh with a delicious favor. Just add your favorite dressing! The mayonnaise and Dijon mustard dressing seems to be the most popular and as far as I am concerned the most tasty! – Marsha Dohrmann
Mix dressing together. With a sharp knife, remove the outer tough skin until you are down to the white flesh. Cut chunks of the root to fit into a food processor. Use a food processor to grate the root to a thick spaghetti noodle size pieces. Mix salad dressing and celery root together. Can be made and refrigerated a day ahead of time. Enjoy!
1 cup of mayo
2 and ½ tablespoons of Dijon mustard
2 tablespoons of freshly squeezed lemon juice
Black pepper to taste
Don’t add salt until you try it first.
Dijon mustard is salty
2 and ¼ pounds of celery root.
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