Peel celeriac with a paring knife. Cut into 1" thick slices, then cut into very thin ribbons (use a mandoline if you have one), placing in cold water to prevent browning. Drain and blanch briefly in boiling salted water. Squeeze out water and set aside. Peel celery and slice on an angle as thinly as possible. Set aside. In a blender or food processor, combine buttermilk, oil, lemon juice, and salt and pepper to taste. Process until smooth. Add capers and herbs and process 5-10 seconds, until coarsely chopped. Combine celeriac and celery in a bowl and toss with the dressing. Serves 4. | Recipe by: Dec93/Jan94 Martha Stewart Living/cooking card Posted to MasterCook Digest by RST G
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|Serving Size: 1 Serving (926g)|
|Recipe Makes: 1|
|Calories from Fat: 206 (38%)|
|Amt Per Serving||% DV|
|Total Fat 22.9g||31 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 12.6g|
|Polyunsanturated Fat 6.4g|
|Cholesterol 9mg||3 %|
|Sodium 1500.1mg||52 %|
|Potassium 2605.3mg||69 %|
|Total Carbohydrate 74.8g||22 %|
|Dietary Fiber 14.4g||57 %|
|Sugars, other 60.4g|
|Protein 16.6g||24 %|
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Calories per serving: 538
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