Recipe - Celeriac Slaw

2 md Bulbs celeriac; 1One half pounds
total
2 Stalks celery
One half cup Low fat buttermilk
2 tablespoon Vegetable oil
1 tablespoon Fresh lemon juice
Salt and pepper; to taste
2 tablespoon Capers; rinsed
1 tablespoon Chopped fresh chervil; or 1
tsp. dried
1 tablespoon Chopped fresh tarragon; or 1
tsp. dried

Peel celeriac with a paring knife. Cut into 1" 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 510 seconds, until coarsely chopped.

Combine celeriac and celery in a bowl and toss with the dressing. Serves 4.
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Recipe by: Dec'93/Jan'94 Martha Stewart Living/cooking card

Posted to MasterCook Digest by RST G synapse7@home.com on Oct 28, 1998,
converted by MM_Buster v2.0l.