For 2018, I hereby resolve to write more and eat less (cookies).
Last time I blogged, it was 100+ degrees outside, and I was writing about cucumbers. Today it’s 17 degrees, so it’s time to move into the realm of winter vegetables…and one of my new favorites is celery root. If ever there was a vegetable to embody the importance of not judging a book by its cover, celery root would surely be the poster child.
Anne’s celery root salad (kereviz kökü salata) is a refreshing turn from my holiday stockpile of gingerbread and pizzelle. To brighten, I’ve substituted her orange carrots for purple ones, which remind me of the pink in the winter sunrise that warms my window during the cold months…and because my kid will sooner eat a food that is pink than any other color.
- 1 celery root
- 3-4 purple carrots
- 2 garlic cloves
- 2-3 tbspns lemon juice
- 2-3 tbspns olive oil
- 1 – 1 1/2 cups plain Greek yogurt
- parsley or olives for garnish
- wash and slice off or peel outer part of celery root, rub root with generous amount of lemon juice; wash and peel carrots
- grate celery root and carrots using the large hole side of your grater (this part is laborious – and, you know me, I’d put it into the food processor without thinking twice…except with this, texture does make a difference, and you’re not cooking it to soften, so Anne’s right: it’s best to grate to get those thin shavings)
- add yogurt, lemon juice, olive oil, garlic that’s been minced or pressed
- mix well and serve with garnish of fresh parsley or olives