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The Colonial Williamsburg Tavern Cookbook
by Colonial Williamsburg Foundation

Celery root is a hearty late fall or early winter vegetable that makes an unusual and delicious slam Have a cut lemon handy when stacking and cutting the root. Rub the exposed surfaces of the peeled root with the lemon to keep it from turning dark.
Serves 4-6

• 1 medium celery root (celeriac), about 1 pound
• 1 medium carrot
• 1 small onion
• 1 recipe Buttermilk Chiffon Dressing (recipe follows)
• Salt and freshly ground black pepper to taste

Peel the celery root and cut into thin slices. Stack the slices and cut them lengthwise into julienne strips. (Alternatively, use a rotary shredder or food processor with a shredding attachment.) Transfer the strips to a bowl of ice water to prevent discoloration.

Peel the carrot and cut into thin julienne slices. Peel the onion, cut crosswise into Vs-inch-thick slices, and separate into rings.

Just before serving, drain the celery root and pat dry with paper towels. In a large bowl, toss the celery root, carrot, and onion with enough of the dressing to coat thoroughly. Season with salt and pepper. Cover and refrigerate for 2-3 hours. Serve cold with any remaining dressing on the side.

Tangy buttermilk gives this dressing a delightful twist.
Makes 1 1/2 Cups

• 1/4 cup white wine vinegar
• 1 tablespoon sugar
• 1/4 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2/3 cup vegetable oil
• 1/4 cup sour cream
• 1/4 cup buttermilk

In a small bowl, combine the vinegar, sugar, paprika, salt, and pepper. Whisk to dissolve the sugar and salt. Add the vegetable oil in a slow, steady stream, whisking constantly, until thick and smooth. Stir in the sour cream and buttermilk. Chill thoroughly before serving.


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