You may also like
Categories:
garlic cooking spray salt pepper low-fat sour cream low-salt chicken broth white wine vinegar mustard sugar fresh chives
Viewed: 26 - Published at: 6 years agoIngredients
- 2 whole garlic heads
- Cooking spray
- 1/2 teaspoon salt, divided
- 1/4 teaspoon pepper, divided
- 1/2 cup low-fat sour cream
- 1/3 cup low-salt chicken broth
- 1/4 cup white wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sugar
- 6 cups shredded peeled celeriac (about 1 1/2 pounds)
- 1/4 cup minced fresh chives
Method
- Preheat oven to 400°.
- 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.
