Helllooooo! (like Mrs. Doubtfire) Another beautiful and unseasonably warm fall day here today, which is absolutely crazy. I was out running errands this morning and so happy to be enjoying the sunshine. When I got back, I was hungry but hot and didn't want to cook anything, but I did want to use up the root vegetables from the farmers market the other day.
Almost all root vegetables can be eaten raw as well as cooked, despite their hardiness. It is simply a matter of chopping, grating, or processing the vegetable to an edible and palatable size. Obviously, you don't want to try to just take a bite out of a raw celeriac (or maybe you do and you have really strong chompers, I don't know.) So, for Ingrid, who was looking for uses for celeriac and inspired by Stacy's WORLD'S BEST MUSTARD, I bring you:
Spicy Celeriac Slaw with Apples
Serves 6-8 as a side
2 apples, sliced thinly (I used Braeburn, a more tart apple would work just as well)
1 celeriac, peeled and grated (about 1.5 cups)
2 carrots, peeled and grated
1/4 c. chopped red onion
1 TBS tahini
2 TBS mustard (I only had Dijon but a coarser grained mustard would probably be better)
1 tsp apple cider vinegar
juice from 1 lemon, about 2 TBS
dash of turmeric (optional, more for color)
dash of cayenne
salt and pepper to taste
-Put all the vegetables in a large bowl and toss to combine.
-In a small separate bowl, mix tahini, mustard, vinegar, and lemon juice. Pour over vegetables (as well as you can - this is a thick "dressing"), add spices, and mix together.
I served this over some spinach and some chopped tempeh. I didn't prepare the tempeh in any way, but it would be nice cooked as a bit of textural crunch. Alternately, some chopped walnuts would be good in the slaw for both protein and crunch.
I hope you all are also able to enjoy the weather, or at least some delicious winter root vegetables!