Sunday, November 14, 2010

Celeriac and Beauty Heart Radish Slaw

Celeriac and a beautiful giant beauty heart radish showed up in my CSA box and neither were ingredients I had ever cooked with before. I was familiar with celeriac (celery root) and how to use it in general, but I'd only ever cooked with regular radishes in the past. The beauty heart radish is truly a beautiful vegetable, with a vibrant fuchsia center hidden within a relatively plain white and green exterior. I wasn't really sure what I going to do with either of these vegetables, but when I saw a recipe for celery root slaw in the newest issue of Real Simple, I immediately thought of adapting it to include beauty heart radish. This dish definitely isn't for everyone as celery root, radish, and raw red onion are all very strong flavors, but I like the contrast between the crunchy, assertive vegetables and the rich sour cream. (It also isn't the most attractive dish as the radish turns everything an alarming shade of pink.)This pairs nicely with sausage for dinner, or with a piece of fruit and a slice of bread with cheese for a light and healthy lunch.

Celeriac and Beauty Heart Radish Slaw
adapted from Real Simple
serves 4 to 6

1 small celeriac (celery root; about 1 lb.), peeled
1 very large or multiple smaller beauty heart radish, peeled (about 2 pounds total celeriac and radish)
1/2 cup sour cream
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
kosher salt and black pepper
1/2 small red onion, thinly sliced
1/4 cup chopped fresh flat-leaf parsley
2 dill pickles, cut into thin strips
Beauty heart radish

1. Coarsely grate the celeriac and radish. Squeeze some of the extra moisture out with a kitchen towel or paper towel. (This will help keep the slaw crisp.)

2. In a large bowl, whisk together the sour cream, lemon juice, mustard, ½ teaspoon salt, and ¼ teaspoon pepper.

3. Add the celery root, radish, onion, parsley, and pickles and toss to combine.

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