Celery Root and Carrot Salad

The celery root can be shredded in a food processor, but you'll get a thicker and smoother result if you cut the vegetables into julienne strips on a mandoline. This salad improves overnight in the refrigerator.

Plus: More Vegetable Recipes and Tips

  • Servings: 8

Related Video

More Videos
How to Poach Eggs in a Strainer


  • 2 large fresh kumquats, seeded and finely chopped
  • 1/4 cup fresh orange juice
  • 1/4 cup sour cream
  • 2 tablespoons hot and sweet mustard
  • 2 small garlic cloves, minced
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground pepper
  • 2 large celery roots (3 pounds)—trimmed, quartered and peeled
  • 3 tablespoons fresh lemon juice
  • 1/2 pound carrots, peeled and cut into 2-by-1/2-inch julienne strips
  • 1 cup pecan halves (4 ounces), toasted and coarsely crumbled

How to make this recipe

  1. In a bowl, combine the kumquats, orange juice, sour cream, mustard, garlic, salt and pepper.

  2. Using a mandoline or the large shredding disk of a food processor, cut the celery roots into 2-by-1/4-inch julienne strips. Transfer to a very large bowl and toss with the lemon juice to prevent discoloration. Add the carrots and the kumquat dressing and toss. Cover and refrigerate for 1 day.

  3. Taste the salad for seasoning. Transfer it to a large platter and scatter the pecans on top.

Make Ahead

The kumquat dressing can be refrigerated, covered, for up to 2 days.

Contributed By Published December 1996

477184 recipes/celery-root-and-carrot-salad 2013-12-06T23:16:00+00:00 Marcia Kiesel spring|winter|dinner-party|salads|side-dishes|make-ahead|no-cook|vegetarian december-1996,celery root and carrot salad,celery root salad,Christmas dinner,Marcia Kiesel,Monique and Sergio Savarese recipes,celery-root-and-carrot-salad 477184

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5