9 February 2009


The DUTCH Series N°4

In the past I generally thought of salad as a summer dish, made with a variety of fresh leafy greens picked from the garden. However, I have since developed a taste for the less celebrated but very tastey winter salad varieties. They are

  • generally made with raw (often root)  vegetables  =  good for your health
  • inexpensive
  • quick & easy to make
  • & delicious additions to the limited, winter vegetables repetoir!

Though I think it is safe to say that in terms of winter veggies, celeriac (celery root) is the ugly duckling. As when browsing through the market the last thing to entice your eyes is this nobly, pale yellow-green, root vegetable. Which is a shame really, as despite its appearance the taste is wonderful, more subtle then stalk celery & with a slightly nutty flavour.

As my grated raw beetroot salad was such a hit, I decided to make the celeriac salad in a similar fashion. However as celeriac has a more subtle flavour than beetroot & tends to turn brown soon after grated, I decide to make a creamy dressing for whiteness of colour, with a little less vinegar so you could still taste the natural flavour of the celeriac & used fresh thyme to compliment.


IMPORTANT NOTE: Prepare the salad dressing FIRST, before  grating the celeriac. Celeriac oxidises when exposed to the air, turning a slightly brownish colour. The vinegar in the salad dressing stops this effect.  Otherwise if you are set on grating first, a dash of lemon juice over the grated celeriac will keep it looking fresh while adding a slight tartness to your salad.


Thyme salad dressing:

  • 2 tablespoons mayonnaise
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1/4 teaspoon French mustard
  • 1/8 teaspoon soy sauce
  • 1 teaspoon fresh thyme (use dried if necessary) + for decoration
  • salt & pepper to taste

sp-celeriac  sp-celeriac-grated

Celeriac (celery root)

  • 1 whole celeriac (celery root) = approx. 200g when grated
  1. First make the salad dressing. Combine the oil, vinegar, soy sauce  & mustard. Next add the mayonnaise, salt & pepper. Mix well. Finally add the thyme leaves.
  2. Peel the celeriac. Chop into 4 and then finely grate each piece.
  3. Re-mix the salad dressing, and pour over the celeriac. Mix well, sprinkle with fresh thyme for decoration.

One Response to “CELERIAC THYME SALAD Recipe”

  1. Kristan A. Says:

    I had never even thought about celeriac before I saw this recipe. I figured it was one vegetable that would not make it onto my shopping list. Well, what a suprise. This salad is very light and very fresh. I enjoyed the combination of the french mustard and the thyme and will keep this as a definate side dish in the future. The other benefit is that the celeriac is quite large so you can make this for a big group or for multiple meals. That you Sweet Pea for another great recipe!

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