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It's a good idea to take a sharp knife to the gnarly celery root (also called celeriac), and cut it as finely as possible. If you have a mandoline, use it to make quick, even matchstick pieces. Although all celery root will be misshapen and scruffy looking, don't buy roots that are shriveled or that give to the touch.

Julianna Grimes
Recipe by Cooking Light January 2013

Gallery

Credit: Kang Kim; Styling: Tiziana Agnello

Recipe Summary

hands-on:
12 mins
total:
45 mins
Yield:
Serves 6 (serving size: about 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine extra-virgin olive oil, lemon juice, salt, and black pepper in a medium bowl, stirring well with a whisk. Add celery root, celery, and onion; toss to coat. Let celery root mixture stand 30 minutes. Add orange sections, arugula, and parsley; toss gently to combine.

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Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

92 calories; fat 4.9g; saturated fat 0.7g; mono fat 3.4g; poly fat 0.6g; protein 1.5g; carbohydrates 12.2g; fiber 2.4g; cholesterol 0mg; iron 0.8mg; sodium 150mg; calcium 61mg.
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