Monday, 22 April 2019

Turkish Celeriac Salad

Looks like I'm still feeling pretty Turkish or at least I still have the yogurt and garlic out. It's amazing how many countries have kind of similar yet distinctive takes on celeriac salad. So far I have done Denmark, Germany, and France. Is that all? I guess I've kind of done Turkey before. They do use a lot of celeriac there. I wish it was more popular here; it seems to be in a cycle of being expensive because it's an obscure specialty vegetable and it stays an obscure specialty vegetable because it's expensive.

Essentially, this recipe is... this recipe.

4 to 6 servings
20 minutes prep time

Turkish Celeriac Salad

2 to 3 cups peeled and grated celeriac
the juice of 1/2 lemon
1 clove of garlic
2 tablespoons mayonnaise, light is fine
2 tablespoons thick yogurt

1/4 teaspoon salt
freshly ground black pepper to taste
1 teaspoon rubbed dry OR fresh dill (be a bit more generous with fresh)
1/4 cup chopped walnuts
1 tablespoon olive oil

Peel and grate the celeriac, and put it in a mixing bowl. Juice the lemon and strain out the seeds; drizzle it over the celeriac. Peel and mince the garlic, and mix it in.

Add the mayonnaise, yogurt, salt, pepper, dill, and walnuts and mix well. Drizzle the olive oil over the salad and mix in gently. Transfer the salad to a serving dish and serve.




Last year at this time I made Scottish Farmhouse Eggs

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