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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This creamy salad highlights celeriac (celery root), a knobby, brown root whose crisp flesh tastes like a cross between celery and parsley. To keep it from browning, peel and grate just before adding to the dressing. Ingredients:
2 whole garlic heads |
cooking spray |
1/2 teaspoon salt, divided |
1/4 teaspoon pepper, divided |
1/2 cup low-fat sour cream |
1/3 cup low-salt chicken broth |
1/4 cup white wine vinegar |
1 teaspoon dijon mustard |
1/2 teaspoon sugar |
6 cups shredded peeled celeriac (about 1 1/2 pounds) |
1/4 cup minced fresh chives |
Directions:
1. Preheat oven to 400°.
2. Remove white papery skin from garlic heads (do not peel or separate the cloves). Cut 1/4 inch from the top of each head; lightly coat cut surfaces with cooking spray; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Wrap each head separately in foil. Bake at 400° for 45 minutes; let cool 10 minutes. Separate cloves; squeeze out garlic pulp; discard skins.
3. Place garlic pulp, 1/4 teaspoon salt, 1/8 teaspoon pepper, sour cream, broth, vinegar, mustard, and sugar in a blender; process until smooth. Pour dressing into a bowl; cover and chill 2 hours.
4. Combine celeriac and chives in a large bowl; add dressing, and toss well. Serve immediately.
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