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Categories:
stalks carrots celery salt chives parsley Creme Fraiche mayonnaise grapeseed oil Greek yogurt lemon juice mustard freshly ground black pepper
Viewed: 6 - Published at: 3 years agoIngredients
- 1 medium celeriac, about 3/4 pound without stalks, peeled and grated (about 4 cups)
- 6 ounces carrots, peeled and grated (about 2 cups)
- 4 ounces celery, thinly sliced (about 1 1/8 cups)
- Salt
- 2 tablespoons chopped chives
- 2 tablespoons chopped parsley
- 1/4 cup creme fraiche
- 2 tablespoons mayonnaise
- 2 tablespoons grapeseed oil
- 1/4 cup Greek yogurt
- 2 tablespoons lemon juice
- 1 1/2 to 2 tablespoons Dijon mustard, to taste
- Freshly ground black pepper
Method
- Place celeriac, carrots and celery in a bowl or colander and salt generously.
- Toss and leave for 30 minutes.
- Taking mixture up by the handful, squeeze out excess water and transfer to a bowl.
- Add chives and parsley and toss together.
- Whisk together creme fraiche, mayonnaise, grapeseed oil, yogurt, lemon juice and mustard.
- Season to taste with salt and pepper.
- Add to the vegetables and toss together.
- Serve right away or for even better results, refrigerate for an hour or so before serving.
