If you are citizen of an European Union member nation, you may not use this service unless you are at least 16 years old.
You already know Dokkio is an AI-powered assistant to organize & manage your digital files & messages. Very soon, Dokkio will support Outlook as well as One Drive. Check it out today!

Celery Root and Parsnip Slaw

Page history last edited by Kim Dunkelberg 14 years, 12 months ago

(from Stearns Farm Newsletter, October 6 2008)

A tangy slaw with a sweet difference - perfect for fall cookouts. Adapted from The Improvisational Cook by Sally Schneider.

1 small celery root (or celeriac) (12 oz) peeled

4 medium parsnips (1/2 lb) peeled

2 parsley roots (or 3 medium carrots) (1/2 lb) peeled

1 tsp finely slivered lemon, lime, or orange zest (zest is the colored part of the skin)

8 oz beets, peeled and grated separately

2 Tbs cider vinegar or to taste

coarse or kosher salt and pepper to taste

pinch of sugar (optional)

2 1/2 Tbs hazelnut, walnut, or olive oil

1 tsp warm water

Julienne or coarsely grate celery root, parsnips, and parsley root or carrots. Place in a large bowl and toss with the citrus zest. Keep beets in a separate bowl. In another, smaller bowl, combine vinegar, salt to taste, and sugar to taste. Whisk in oil and water. Add most of this dressing to the grated root vegetables and drizzle a little into the beets. Toss the contents of each bowl separately. Taste each bowl and adjust seasonings with salt, pepper, and additional vinegar or sugar if needed. Make a cup-shaped depression in the center of the root vegetable slaw and fill with a mound of the beets. Serve immediately. Or chill mixtures separately for about an hour, then arrange as above and serve. Serves 4 or more.