Recipe - Dottie Adamsons Mock Crab Salad Or Celeriac Dip (Narsai)

1 One half cup Celeriac
3 tablespoon Lemon juice
2 tablespoon White wine vinegar
One fourth teaspoon Black pepper
One half teaspoon Salt
1 teaspoon Mustard powder
3 tablespoon Mayonnaise
5 tablespoon Sour cream

Grate 1One half Cups peeled raw celery root on finest shredder.

Add other 7 ingredients: lemon juice through sour cream. Mix well. Leave
for 12 hours in refrigerator. Mix again. Serve on tiny crackers like wheat
thins.

VARIATION: use lowfat mayonnaise and substitute lowfat plain yogurt,
drained, for the sour cream.

Hanneman 5/7/98. See Also: Narsai's Kitchen c/o KCBS (1997: SF/Berkeley)
http://www.kcbs.com/narsai/

Recipe by: Chef Narsai David, San Francisco

Posted to MCRecipe Digest by Kitpath phannema@wizard.ucr.edu on May 08,
1998