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.
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.
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