Celeriac Salad

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This creamy salad highlights celeriac (celery root), a knobby, brown root whose crisp flesh tastes like a cross between celery and parsley. To keep it from browning, peel and grate just before adding to the dressing.

8 servings (serving size: 1/2 cup)


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2 whole garlic heads
Cooking spray
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
1/2 cup low-fat sour cream
1/3 cup low-salt chicken broth
1/4 cup white wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon sugar
6 cups shredded peeled celeriac (about 1 1/2 pounds)
1/4 cup minced fresh chives


Preheat oven to 400°.

Remove white papery skin from garlic heads (do not peel or separate the cloves). Cut 1/4 inch from the top of each head; lightly coat cut surfaces with cooking spray; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Wrap each head separately in foil. Bake at 400° for 45 minutes; let cool 10 minutes. Separate cloves; squeeze out garlic pulp; discard skins.

Place garlic pulp, 1/4 teaspoon salt, 1/8 teaspoon pepper, sour cream, broth, vinegar, mustard, and sugar in a blender; process until smooth. Pour dressing into a bowl; cover and chill 2 hours.

Combine celeriac and chives in a large bowl; add dressing, and toss well. Serve immediately.

Created date

April 2002

Nutritional Information

Calories 95
Caloriesfromfat 23 %
Fat 2.4 g
Satfat 1.2 g
Monofat 0.6 g
Polyfat 0.3 g
Protein 3.4 g
Carbohydrate 17.2 g
Fiber 1.8 g
Cholesterol 6 mg
Iron 1.2 mg
Sodium 295 mg
Calcium 97 mg