Looking for an usual salad? This might be it. Recipes I've read mention how tough celery root can be to cut or grate, but I haven't had a problem with the celery roots I purchase from my local farmer's market. They are no tougher to grate than a sweet potato and certainly much easier to deal with than a butternut squash. Maybe freshness is key. (Edited to add: Celery root tastes just like celery—maybe a little milder— but with the texture of a grated crisp apple or Asian pear.)
In any case, I've been enjoying this simple, tangy, crunchy refreshing salad all spring.
CELERY ROOT (CELERIAC) REMOULADE
- 1 celery root, cleaned, peeled and grated with a box grater or food processor
- the juice of one lemon
- two glops of mayonnaise (or enough to make it creamy)
- sea salt and freshly ground pepper
- chopped fresh parsley to garnish
Combine all ingredients in a mixing bowl (reserving some parsley for garnish). Mix well, season to taste. Garnish with remaining parsley and serve.