Celeriac Pear Slaw with a French Remoulade
Prep time: 10 minutes
Prep notes: Can be prepared a head of time but omit the pear until serving.
Cooking time: 0 minutes
Yields: 4 people
1 celeriac (size of a softball), peeled
2 medium carrots
1 1/2 tbsps of lemon juice
1 tsp Dijon-style mustard
1 tbsp chopped capers, drained
1 tsp finely chopped parsley
½ tsp finely chopped fresh tarragon
2 tbsps finely chopped scallions or green onions
1 pear cut in 1/2" cubes (Bosc or Asian varieties work best)
Grate celeriac and carrot so that they are thin matchsticks about 1" long. Cut the avocado in half lengthwise and remove pit. In a large bowl mash avocado and combine with lemon juice and mustard until smooth. Add everything but the pear and toss to coat evenly. Add the pear and gently mix. Serve as a side dish with a stuffed portabella mushroom, chicken or white fish.
The best tool to peel the celeriac is a paring knife as a vegetable peeler will have difficulty with the root knobs.