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.

Recipe by Cooking Light January 1997

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Yield:
8 servings (serving size: 1/2 cup)
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Ingredients

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Directions

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  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

95 calories; calories from fat 23%; fat 2.4g; saturated fat 1.2g; mono fat 0.6g; poly fat 0.3g; protein 3.4g; carbohydrates 17.2g; fiber 1.8g; cholesterol 6mg; iron 1.2mg; sodium 295mg; calcium 97mg.
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