Best Celeriac Slaw Recipes

TANGY TURKEY SLOPPY JOES WITH CELERIAC SLAW

Steps:

• Heat the oil in a large frying pan. Add half the onions, the garlic and some seasoning, and cook for 5 mins. Add the mince and cook until thoroughly browned. Add the cumin, paprika, brown sugar and the 125ml vinegar, and cook for 5 mins more. Pour in the passata and cook for another 10 mins. Set aside and keep warm.
• In a mixing bowl, combine the 1 tbsp vinegar, the mayo, a little seasoning and the caster sugar. Add the celeriac, carrots and remaining onions, and mix well. Serve the mince mixture on the buns and top with the celeriac slaw.

THREE-CABBAGE SLAW WITH CELERIAC AND FENNEL

Steps:

• Mix all vegetables in a very large bowl. Place dressing ingredients in a jar with a tight-fitting lid and shake vigorously until mixed. Pour over slaw and mix thoroughly. Refrigerate until needed: very good next day as well!

CELERIAC SLAW

Steps:

• Peel celeriac with a paring knife. Cut into 1-inch-thick slices, then cut into very thin ribbons (use a mandoline, if you have one), placing in cold water to prevent browning. Drain and blanch briefly in boiling salted water. Squeeze out water, and set aside.
• Peel celery and slice on an angle as thinly as possible. Set aside.
• In a blender or food processor, combine buttermilk, oil, lemon juice, and salt and pepper to taste. Process until smooth. Add capers and herbs, and process until coarsely chopped, about 5 seconds.
• Combine celeriac and celery in a bowl, and toss with dressing.

FENNEL-CRUSTED PORK CHOPS WITH WINTER CELERIAC SLAW

Steps:

• Heat oven to 190C/170C fan/gas 5. Put the oil, fennel seeds, oregano, chilli and some seasoning on a shallow plate. Rub each pork chop on both sides in the mixture. Place on a baking tray and roast for 40 mins.
• Meanwhile, make the slaw. Put the mayonnaise, vinegar, Worcestershire sauce, mustard, sugar and a good pinch of salt and pepper in a large bowl. Mix well, then toss in the vegetables.
• When the pork chops are done, set aside 2 of the chops with one-third of the slaw for lunch. Divide remaining slaw between 4 plates and add a pork chop to each.

CELERIAC SLAW

Steps:

• Cut off the root of the celeriac and peel the thick outside layer, wash it and cut into julienne strips, (or use food processor with grater blade. Transfer to large bowl. and toss with juice of 1 small lemon to avoid discolouring. In med bowl, combine, mayo, mustard vinegar, lemon juice and sugar. Add chives, salt and pepper and mix well. Add just enough of mayo mixture to coat the celeriac and toss. Cover with plastic wrap and chill before serving.

ROASTED VENISON WITH FOIE GRAS AND CELERIAC SLAW, HEDGEHOG MUSHROOMS AND PERSIMMON

Steps:

• Preheat the oven to 350 degrees F.
• Season the venison with salt. Heat oil in an oven-safe saute pan over high heat. When oil is hot, add venison and gently caramelize the venison on both sides. Transfer the pan to the oven and cook until the venison is rare to medium-rare (125 degrees F). When done, transfer the venison to a rack and let rest for 5 minutes; reserve the pan juices. Cut venison into 8 medallions.
• In the center of each plate, place a portion of the Foie Gras and Celeriac Slaw. Place 2 venison medallions on top of the slaw. Next to the slaw, place 1 persimmon cylinder, with some Hedgehog Mushrooms on both sides. Drizzle pan juices from the venison around the plate. Sprinkle the venison with fleur de sel.
• Dice the foie gras into a medium-size dice and set aside. Peel the celery root and then grate it on a cheese grater.
• In a medium sized pan over medium heat, melt the butter. Add the grated celery root and saute until almost tender. Season, to taste, with salt. When the celery root is almost cooked, add the foie gras and gently fold the foie gras into the celery root. Then add the chopped celery leaves and season to taste.
• Cut off the top and bottom of the persimmons and then cut each in half so each persimmon makes 2 cylinders. Season the persimmon with salt. In a saute pan over medium-high heat, melt the butter. Add the persimmons and lightly caramelize on both sides.
• Thoroughly clean the mushrooms with a towel, rubbing them to remove all of the dirt. In a medium pan over medium-high heat, warm the oil. Add the shallots and cook until translucent. Add the mushrooms and season with salt; cook for 2 minutes or until tender.

SWEET POTATO JACKETS WITH POMEGRANATE & CELERIAC SLAW

Steps:

• Heat oven to 200C/180C fan/gas 6. Roast the sweet potatoes for 35-40 mins until a knife slides in easily.
• Meanwhile, pour boiling water over the onion and leave for 5 mins, then rinse under the cold tap and pat dry with kitchen paper. Tip into a bowl and add the celeriac and celery with all but 4 tbsp yogurt along with the remaining slaw ingredients and toss together.
• Cut into the potatoes and gently squeeze to open them. Top with the remaining yogurt, pomegranate and walnuts. Scatter over the coriander. Serve with the slaw.