Warm Waldorf-style celeriac salad

Name: Warm Waldorf-style celeriac salad
Prep time: 15 min
Total time: 65 min
Yield: 4
Ingredients: ½ tbsp liquid honey; 20 g dark sultanas; 50 g plain greek yoghurt; 1 celeriac; 1 apples; 40 g walnut kernels; 2 sprig flat-leaf parsley; ½ tbsp coarse-grain mustard; 2 ½ tbsp olive oil; 1 ½ tbsp herbal vinegar; 1 tsp soy sauce; ¼ tsp salt; a little pepper; a little sea salt

For me, celeriac is one of the most underrated vegetables. Behind this visually modest root vegetable lies such a delicate flavour – earthy, slightly sweet and wonderfully versatile. Celeriac reveals its full potential when roasted in the oven. For this recipe, I took inspiration from the classic Waldorf salad and reinterpreted it in my own way with new chopping and preparation methods, as well as some new ingredients. The result is a dish that brings real comfort with its balance of gentle sweetness, subtle acidity and varied textures.

Ingredients

4 portions

Hint:

Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Celeriac

1 celeriac (approx. 650 g), peeled, halved

1 tbsp olive oil

Dressing

½ tbsp coarse-grain mustard

1 ½ tbsp herbal vinegar

1 ½ tbsp olive oil

50 g plain greek yoghurt

½ tbsp liquid honey

1 tsp soy sauce

¼ tsp salt

a little pepper

Salad

1 apple, very thinly sliced

40 g walnut kernels, roasted

20 g dark sultanas

2 sprig flat-leaf parsley, roughly chopped

a little sea salt

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How it's done

Celeriac

Brush the celeriac halves with the oil, wrap individually in foil.

To roast

Approx. 20 mins. in the lower half of an oven preheated to 200 °C. Open the foil and roast the celeriac for a further 30 mins. Turn the oven off and leave the celeriac to cool slightly in the oven.

Dressing

In a bowl, mix the mustard with all the other ingredients up to and including the pepper.

Salad

Cut the warm celeriac into thin slices, serve in a bowl with the apple slices. Sprinkle with the walnut kernels, sultanas and parsley, season with salt. Drizzle the dressing over the top.

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4 portions

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