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House & Garden

Danish Celeriac Salad

By Nika Standen Hazelton

2.5

(1)

Recipe information

  • Yield

    Makes 1 1/2 -2 cups

Ingredients

3 medium celeriacs
1/2 cup mayonnaise
1/2 cup heavy cream, whipped
1 teaspoon prepared mustard

Preparation

  1. Peel celeriac until only white part shows. Cut into julienne strips the size of toothpicks. Combine mayonnaise, whipped cream and mustard. Fold in celeriac strips. Chill for 2 hours or longer. Serve on the smörgasbord, as an open-face sandwich garnish, and with meat and fish dishes.

TagsSlawSaladCondimentDanishScandinavianEuropeanCelery RootRoot VegetableVegetableGluten FreeNo-CookHouse & Garden
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