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November 27, 2014
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Rooting around

Celebrate celeriac with this celery root and apple slaw.
TRR photos by Laura Silverman


When working with celery root, choose firm, heavy bulbs. Peel off the brown outer skin and always have at the ready a bowl of acidulated water—spiked with a couple of tablespoons of lemon juice or vinegar—to prevent cut surfaces from darkening (this goes for the apples, as well). The rest is a matter of slicing or grating everything to a slim, uniform size and whisking up the dressing. One refreshing bite and it’s spring, no matter what the groundhog says.

Celery Root & Apple Slaw
Serves 4

1 Tablespoon fennel seeds, lightly toasted
1 Tablespoon pink peppercorns
3/4 teaspoon coarse sea salt, or to taste
3 Tablespoons prepared horseradish
1 teaspoon lemon zest
1 teaspoon orange zest
3 Tablespoons orange juice
2 teaspoons honey
3 Tablespoons mayonnaise (or substitute sour cream or Greek yogurt)
3 cups grated or julienned celery root (from 1 large bulb), in acidulated water
3 cups grated or julienned apple, skin on (Fuji or Pink Lady are good), in acidulated water

In a spice grinder or mortar and pestle, coarsely grind together fennel seeds, peppercorns and salt.

In a small bowl, whisk together horseradish, zests, orange juice, honey and mayonnaise. Stir in ground spices.

Drain celery root and apple, and blot with paper towels. Place in a large bowl and add dressing. Mix well to thoroughly coat. Serve immediately, or chill for an hour.