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Name: Celeriac Slaw
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 md bulbs celeriac 1-1/2 pounds; 2 Stalks celery; 1/2 c Low fat buttermilk; 2 tb Vegetable oil; 1 tb Fresh Lemon Juice; salt and pepper to taste; 2 tb Capers rinsed; 1 tb fresh chervil Chopped; 1 tb fresh tarragon Chopped

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INGREDIENTS

2 md bulbs celeriac ; 1-1/2 pounds
2 Stalks celery
1/2 c Low fat buttermilk
2 tb Vegetable oil
1 tb Fresh Lemon Juice
salt and pepper ; to taste
2 tb Capers ; rinsed
1 tb fresh chervil ; Chopped
1 tb fresh tarragon ; Chopped

Servings

INSTRUCTIONS

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 on Oct 28, 1998,

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Nutrition

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Serving Size: 1 Serving (926g)
Recipe Makes: 1

Calories: 538
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 538

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