Talking with a friend about what to do with celeriac inspired me to transpose my “chicken scratch on a post-it” to a recipe. I have not tested this in awhile, but I do remember that the mayo was never quite the thickness of store bought mayo. It worked though. You will need a good hand blender. Add the liquids to the coconut mayo gradually — reduce the amount of liquids if needed.
Scrub the dirt out of the nooks and crannies of the celeriac root. Pat dry. Then, cut all the lumps and bumps off. I cut it into chunks small enough to fix into my food processor, and grated it. You may use a hand grater if you like. It may be neat to try a spiralizer on it for a noodle-like quality.
Mix the shredded celeriac with enough coconut mayo to make the salad.
For a non-AIP version – add craisins, sesame seeds, pumpkin seeds, parsley –whatever you like. Shredded carrot and or broccoli could make nice additions too. Garlic can be substituted for asafoetida if you’re not worried about FODMAPS.
- 1 celeriac root – shredded
- Coconut Mayo (see below)
- 1/2 c coconut cream – (not concentrate or butter)
- 1/4 c extra virgin olive oil
- 1/2 lemon –juiced
- 1/2 t turmeric powder
- 1/2 t ginger powder
- 1T raw apple cider vinegar
- 1/2 t salt
- pinch asafoetida