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Salads, Vegetarian

Celery root and apple slaw

Celery root and apple slaw
Los Angeles Times

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Total time: 25 minutes | Serves 8 to 10
  • 1 generous cup chopped pecans
  • 3 1/2 pounds (about 3 large or 4 medium) celery root
  • Cider vinegar
  • 2 large Gala apples
  • 1/2 cup dried currants
  • 1 cup sour cream
  • 1 3/4 teaspoons prepared horseradish
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon sugar
  • Salt
  • Freshly ground black pepper

Step 1Heat the oven to 350 degrees. Spread the chopped pecans on a baking sheet and place in the oven for 8 minutes, until lightly toasted. Remove from the oven and set aside.

Step 2Using a knife or vegetable peeler, remove the tough outer skin from the celery roots. Trim to square off the rounded edges so that each celery root is a 2 1/2 - or 3-inch cube. Use the julienne setting of a mandoline or a sharp knife to slice them into one-eighth-inch julienne. Transfer the celery root to a large bowl, add just enough cider vinegar to coat, then toss; this will keep them from oxidizing and browning.

Step 3Core the apples (unpeeled) and quarter them lengthwise. Cut each quarter crosswise into one-eighth-inch-thick slices. Toss them with the celery root, making sure they have just enough cider vinegar to coat.

Step 4Fold the currants and the pecans into the slaw.

Step 5In a small bowl, whisk together the sour cream, horseradish, Dijon mustard, sugar and 1 tablespoon plus one-half teaspoon cider vinegar. Season with 1 teaspoon salt and several grinds of pepper, or to taste. Gently fold the dressing into the slaw. Cover and refrigerate for at least 2 hours for the flavors to develop. The slaw will keep for up to 2 days, refrigerated.


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