Contributed by Louise of Wild Flight Farm

While celeriac is relatively novel in North America, its use is wide and varied in Europe, and cooked celeriac salad is a common side dish in many parts.

Ingredients

The Salad...

1 celeriac, peeled and julienned
3 Tbsp minced onion
1 apple, chopped fine
1 cup grated raw carrot
a handful of sprouts

The Dressing...

1/4 cup olive oil
1/4 cup yogurt (plain, unsweetened)
2 Tbsp cider vinegar or lemon juice
salt & pepper to taste

Instructions

Before cutting the celeriac, put a medium-sized pot of water on to boil. When the water has boiled, toss in the matchstick pieces of celeriac, and cook for 2 minutes max! Drain and set aside to cool while you prepare the other ingredients.

Mix all ingredients (minus the sprouts) together in a large bowl. Stir well, so that all the celeriac is coated. You can either eat it right away, or let it sit for a few hours in the fridge.

Sprinkle salad with a handful of fresh sprouts just before serving.

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