Ingredients

makes 5 cups

　　1 celery root (about 1 1/2 pounds; see Note), peeled and cut into matchsticks

　　1 carrot, cut into matchsticks

　　1/2 small red onion, thinly sliced

　　1/2 cup fresh parsley leaves, coarsely chopped

　　1/2 cup Best Mayonnaise (page 246) or quality store-bought mayo

　　1/4 cup sour cream

　　Juice of 1/2 lemon

　　1 tablespoon Dijon mustard

　　1 teaspoon kosher salt

　　1/2 teaspoon freshly ground black pepper

　　

Step 1

In a large bowl, combine the celery root, carrot, onion, and parsley. Add the mayonnaise, sour cream, lemon juice, mustard, salt, and pepper. Toss the slaw until the ingredients are well blended. Feel free to make the slaw an hour or two in advance; the flavor gets better as it sits.

　　

Ingredient Note

Step 2

Celery Root

　　

Step 3

Let’s be frank: celery root (also called celeriac) is not the prettiest vegetable on the planet; it looks a bit gnarly with a lot of bumps and little knobby roots at the bottom. But underneath the disguise lies a delicious surprise—a flavor similar to that of celery, but a little milder, rounder, and nuttier. Its flesh is smooth and dense, a bit like a firm potato. It is terrific raw or cooked and mashed, like other winter root vegetables. For this recipe, the celery root can be thinly sliced by hand or on a mandoline. As a last resort, grate it on a box grater.

　　Michael's Genuine Food