Spring Challenge Day 22- Sweet And Sour Celery Root And Rutabega

Sweet and Sour Celery Root and Rutabaga

by Ottolenghi

250g (9 oz., 1 1/2 cup) celeriac, peeled and thinly shredded

250g (9 oz., 1 1/2 cup) swede, peeled and thinly shredded

4 Tablespoons roughly chopped flat-leaf parsley

4 Tablespoons roughly chopped dill

50g (2 oz., 1/3 cup) capers, drained and roughly chopped

4 Tablespoons lemon juice (about 1 large lemon)

1 teaspoon cider vinegar

4 Tablespoons olive oil

4 Tablespoons sunflower oil

3 teaspoons Dijon mustard

2 garlic cloves, crushed

2 teaspoons caster sugar

100g (3.5 oz., 1/2 cup) dried sour cherries

Salt and black pepper

  1. Place the shredded celeriac and swede in a mixing bowl. Add all the rest of the ingredients and use your hands to mix everything together thoroughly. ‘Massaging’ the vegetables a little will help them absorb the flavors. Taste and add salt and pepper to your liking You might also want to add some extra sugar and vinegar.
  2. Allow the salad to sit for an hour so the flavors can evolve. It will keep for up to 2 days in the fridge. Add more herbs just before serving, for a fresher look.

 

– I mean just saying Ottolenghi is sexy! Every recipe I have tried so far has been delightful!

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