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


  • 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


  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

Blog Widget by LinkWithin

6 comments to Warm Potato-Celery Root Salad

Leave a Reply




You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

my foodgawker gallery