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Ingredients
¾ pound celery root, peeled and julienned
¼ cup water
3 tablespoons Dijon mustard
1 tablespoon red wine vinegar
3 tablespoons olive oil
2 teaspoons chopped flat-leaf parsley
¼ teaspoon kosher salt
Freshly ground black pepper to taste
Nutritional analysis per serving (4 servings)
9 grams carbs; 134 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 11 grams fat; 2 grams fiber; 294 milligrams sodium; 2 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place celery root in a 2 ½-quart souffle dish with a lid. Add water and cover. Holding the lid down with your thumbs, shake the dish to distribute the water evenly. Cook, covered, at 100 percent power in a high-power microwave oven for 8 minutes. Strain celery root and run under cold water until vegetables are cool.
- Step 2
Put mustard in a bowl and whisk in vinegar. Gradually whisk in oil, beginning with drops and increasing to a steady stream. Add parsley and season with salt and pepper. Whisk again and toss in celery root.
Private Notes
Comments
I keep forgetting to get parsley and never have any substitutes (carrot tops, etc.) but I still love this! We add it to sandwiches all the time and it’s amazing! Also to cold noodles (eg, soba) - yum!
I made this yesterday and it turned out yummy but I found the dressing perhaps a bit oily for me, as I am not a fan of oily food. So rather than eat it straight, yesterday I added it to some lettuce for a salad and today I tossed some with some cucumber chunks and chickpeas. Both were delish!