Recipe courtesy of "Eat Yourself Smart" by Charlie Ayers, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1 large head celeriac, about 675 g (1 1/2 lb)||1 tbsp chopped dill pickles|
|1 tbsp fresh lemon juice||1 tbsp finely chopped fresh dill|
|4 tbsp mayonnaise||1 tbsp snipped fresh chives|
|1 tbsp extra virgin olive oil||2 tsp finely chopped fresh thyme leaves|
|2 tsp Champagne vinegar||1 spring onion, thinly sliced|
|1/2 tsp minced garlic||Kosher salt and freshly ground black pepper|
Peel the celeriac and coarsely shred in a food processor or cut in thin matchsticks. Place immediately in a bowl of iced water with the lemon juice added (this will prevent the celery root from browning).
Mix together the mayonnaise, oil, vinegar, and garlic in a mixing bowl. Stir in the pickles, dill, chives, and thyme. Drain the celery root and pat dry on kitchen paper, then add to the bowl along with the spring onion. Mix gently to coat everything well. Add salt and pepper to taste. Chill until ready to serve, to let the flavours develop.
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