Celery Root Vinaigrette

Name: Celery Root Vinaigrette
Total time: 30 min
Yield: 4 servings
Ingredients: 1 pound celery root; 2 cups chicken stock; 6 peppercorns; 1/4 cup extra-virgin olive oil; 2 teaspoons red wine vinegar; 1 teaspoon Dijon mustard; Coarse salt and freshly ground pepper to taste; 3 scallions, minced; 2 tablespoons parsley, chopped

By Moira Hodgson

Total Time: 30 minutes
Rating: 3(8)
Comments: Read comments

Featured in: FOOD ; WITH CELERY ROOT, OR CELERIAC, UGLINESS IS ONLY SKIN DEEP

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Ingredients

Yield:4 servings

1pound celery root
2cups chicken stock
6peppercorns
¼cup extra-virgin olive oil
2teaspoons red wine vinegar
1teaspoon Dijon mustard
Coarse salt and freshly ground pepper to taste
3scallions, minced
2tablespoons parsley, chopped

Ingredient Substitution Guide

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Preparation

Step 1
Peel the celery root and cut into one-and-a-half-inch cubes. Bring the chicken stock to the boil and add the celery root, plus water if needed. Add the peppercorns. Cover and simmer until tender (about 20 to 30 minutes). Drain.
Step 2
Combine the olive oil, vinegar, mustard, salt and pepper. Slice the celery root and place in a serving bowl. Add the dressing, the scallions and parsley. Toss and serve at room temperature.

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