The following is an excerpt from Recipes from the Root Cellar: 270 Ways to Enjoy Winter Vegetables by Andrea Chesman (Storey, 2010). The excerpt is from Chapter 2: Salads and Pickled Vegetables.
Celery Root, Apple, and Walnut Salad
Serves 6 to 8
This dish has the same blend of flavors as a Waldorf salad, with the advantage of being made with a root vegetable that stores well. The apples for this salad can be whatever you have on hand, although Cortlands do particularly well in salads because they are slow to brown. The blanching step is optional, but I prefer it; I think it improves the flavor and mouthfeel of celery root.
1 celery root, peeled and shredded
2-3 large apples, quartered, cored, and thinly sliced
1 cup walnuts, toasted
1 tablespoon lemon juice, or more to taste
1 teaspoon sugar, or more to taste
1/3 cup mayonnaise
Salt and freshly ground black pepper
1. Bring a pot of salted water to a boil. Add the celery root and cook for 1 minute. Drain well and rinse under cold running water until cool.
2. Combine the celery root, apples, and walnuts in a medium bowl. Sprinkle with the lemon juice and sugar. Add the mayonnaise and mix well. Season to taste with salt and pepper.
3. Let stand for at least 30 minutes to allow the flavors to develop. Taste and add more lemon juice, sugar, salt, and pepper as needed, and serve. You can hold the salad in an airtight container in the refrigerator for up to 4 hours before serving.
Kitchen Note: To toast walnuts, heat a large dry skillet over medium heat. Add the walnuts and toast, stirring frequently, until fragrant and lightly colored, about 5 minutes.
Read the original article, “Recipes for Winter Vegetables: 3 Recipes from the Root Cellar.”
