Warm Potato-Celery Root Salad


The other day I bought a celery root at the farmer’s market (thanks to That Girl for the inspiration). I spent about 10 days trying to decide what to do with it, but none of the recipes in my cookbook collection really appealed to me. So, I turned to The Flavor Biblefor some ideas.

The book listed capers, mustard, and lemon as going well with celery root, so I used all three. Roasting is my favorite way to cook most vegetables, and it definitely worked out well here. Mike said he wished the potatoes were a little crisper, so a little extra time in the oven might be helpful.

I’m thinking the next new-to-me vegetable I’m going to try is kohlrabi. Any recipe suggestions?

Warm Potato-Celery Root Salad

Ingredients

  • 3 medium red potatoes
  • 1 celery root (celeriac), peeled
  • 2 Tbsp olive oil
  • juice of 1/2 a lemon
  • 1 tsp dijon mustard
  • 2 tsp capers, drained
  • salt and pepper

Instructions

  1. Cut the potatoes and celeriac into 2" strips about 1/2" wide and 1/4" thick.
  2. Toss with the olive oil and roast at 400 F for about 25 minutes, or until tender.
  3. While the vegetables are roasting, whisk the mustard, capers, and lemon juice together in a medium bowl.
  4. When the vegetables are done, toss them with the mustard mixture and add salt and pepper to taste.
  5. Serve warm
http://catesworldkitchen.com/2011/12/warm-potato-celery-root-salad/

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