Recipe: Celery Root Slaw

Recipe Source: Gonzales, John R. with Charles Pierce.  The Colonial Williamsburg Tavern Cookbook.  The Colonial Williamsburg Foundation, Williamsburg, 2001 p. 48.

Last month, my husband and I had the pleasure of attending a family wedding down in Richmond, Virginia.  For me, it was my first time farther south than Alexandria (Southern California doesn't count; it's a culture of its own.)  We took a few days on either side of the wedding to do some exploring.  Richmond itself was wonderful.  Culturally it was very different from New England and our native New York, which for our family took a little getting used to, but we thoroughly enjoyed ourselves and hope to return again with more time.  We took a couple of days on either side of the wedding to see some of the historical sites.  We got to spend time in both Historic Jamestowne and in Colonial Williamsburg, and I would highly recommend trips to both sites for anyone even remotely nearby. 

Anyway, I picked up a couple of cookbooks at Williamsburg.  This one doesn't claim to be an historical cookbook, but it does offer an interesting glimpse into Southern cuisine, especially that of Virginia.  The southeastern part of our country has a long and proud culinary heritage that until my visit I knew almost nothing about, so I was very eager to start exploring.  I picked Celery Root Slaw because it's seasonal, it's very different from my usual fare, and it looked downright interesting.  Unfortunately, the first time I tried to make it, the celery root I brought home was of sub-optimal quality (it had worms in it.)  I figured that this was not the usual state of celery root, and it certainly isn't the usual state of affairs at Whole Foods (which is why I shop there), so I tried again.

I really enjoyed this dish, much to my husband's astonishment.  I've always avoided anything termed "slaw" because it usually has a prefix I detest: "cole."  Meaning cabbage.  While I've expanded my horizons and learned to at least tolerate bok choi, I continue to dislike regular European cabbage.  I'm still trying, but I'm pretty happy with my nice little celeriac slaw.  My husband was pretty happy about this until I had to explain to him that I've never seen celery root for sale after March.  His hopes of a vat-o-slaw on hand throughout barbeque season were dashed, but he enjoyed this dish as much as I did. 

I made a couple of changes.  First, I don't like carrots, so I used a daikon radish instead.  This alleviated some of the sweetness, but it also changed the appearance of the dish.  I didn't mind it being all white, personally, but go ahead and use carrot if you like them.  I couldn't find the white vinegar - I know I'm out, I keep forgetting to replace it - so I used cider vinegar.  I reduced the amount of oil in the dressing.  Finally, I substituted grains of paradise for pepper, mostly because the grains of paradise were out on the counter.  As I mentioned, we both really enjoyed this dish, and I think it would compliment a lot of roast (or barbequed) meats.

Celery Root Slaw (serves 4; approx. $1.96/serving)

1 medium celery root

1 daikon radish

1 small onion

Kosher salt and freshly ground grains of paradise to taste

1/4 cup apple cider vinegar

1 tablespoon sugar

1/2 teaspoon paprika

1 teaspoon kosher salt

1/2 teaspoon freshly ground grains of paradise

1/3 cup olive oil

1/4 cup sour cream (I used less-fat sour cream, but it's up to you)

1/4 cup fat-free buttermilk

1/2 lemon

Equipment:

• Large bowl
• Another large bowl filled with water
• A smaller bowl
• A whisk

1. Peel the celery root and cut into thin slices.  Rub the slices with the half of lemon as you cut them.
2. Cut the slices into matchsticks, placing the matchsticks into the bowl of water as you go.  This will prevent discoloration.
3. Peel and julienne the daikon radish.  Put it into the other bowl.
4. Peel the onion and thinly slice it into rings.  Put it into the bowl with the daikon.
5. Mix the vinegar, sugar, paprika, 1 teaspoon kosher salt, 1/2 teaspoon grains of paradise, olive oil, sour cream and buttermilk in the smaller bowl.  Whisk well and combine thoroughly.
6. Drain the celery root and add to the bowl with the other vegetables.
7. Pour the dressing over the vegetables.  Cover and chill at least 2 hours. 
8. Serve well chilled, either in the dressing or drained and with the dressing passed on the side. 

Comments

[Deborah]

I've never had celery root before, but I would love to try it! I'll have to look for it!

[Jessica]

What an interesting spin on slaw! I really like celery root, but don't have a lot of recipes for it. Thanks for sharing this one!

[Jessica Voloudakis]

Deborah,

Thanks! It can be kind of hard to find, depending on your supermarket.

Jessica,

Thank you! I'm starting to see a lot more celery root recipes - it's very healthy, and very seasonal right now. I cooked one up in a tamarind sauce a month or two ago and they came out pretty well.

[paradise]

http://themapicus.com/grains-of-paradise/1.html Grains of Paradise photos

[Fearless Kitchen]

Paradise - thanks for posting this!

[virus classification]

Celery is a great help in hypertension because it is rich in potassium, dilates renal vessels, increases the amount of urine and calm the nervous system. Celery has laxative properties thanks to its fiber.