Celeriac is a great alternative to potatoes in many recipes.
From The Cookery YearCeleriac Salad with Parma Ham Recipe
- prep 20 min cook 3 min
- serves 4
The large celery-flavored root may be boiled or stir fried and can also be served raw in a salad.
- 1 small celeriac root (about 350 g/12 oz)
- 30–45 ml/2–3 tablespoons mayonnaise
- 1.25 ml/¼ teaspoon French mustard
- 225 g/8 oz prosciutto (Parma) ham, thinly sliced
How to make it About 25 minutes
Peel the celeriac. Cut it into thin slices and then into matchstick-thin pieces. Add the celeriac to a pan of boiling salted water and blanch for 2–3 minutes; drain in a colander and allow to cool. Blend together the mayonnaise and French mustard and toss the celeriac in this dressing.
Arrange the Parma ham on individual plates, allowing three thin slices per person. Divide the salad between the portions.
For a delicious, and satisfying, supper dish, substitute salami for the prosciutto. Cut the salami into thin strips and serve the salad in baked potatoes.