Havuçlu Kereviz Salatası

Carrot & Celeriac Salad 

• 1 lg (or 2 small) Potatoes
• 1 lg Celeriac (Celery Root)*
• 2 Carrots
• 7 oz. Gherkins Pickles
• 6 stems Fresh Dill
• 2-3 cloves Garlic
• 1 ½ tsp. Cumin
• 1 c. Mayonnaise

* Celeriac, also known as Celery Root, is a root vegetable in the same family as Celery (like the green celery stalks commonly eaten in the US). However, Celeriac is not simply the root of the Celery vegetable; it is a separate and distinct vegetable. Any stalks found on Celeriac are not edible. Celeriac is high in fiber and a good source of vitamins B6, C and K. It also contains important minerals, such as phosphorus, potassium and manganese. What’s more, it’s low in fat and calories.

1. Wash, peel, and parboil the Potatoes. Allow to cool and then grate (shred) using the blade (or side of the grater) that has the smallest holes. Place thinly grated Potatoes in a large bowl.
2. Wash the Celeriac (Celery Root). Cut off any stalk attached and peel it thoroughly until it is all smooth. Grate the Celeriac using the same blade and add to the mixing bowl.
3. Wash, peel and grate the Carrots using the same blade and add to the mixing bowl.
4. Dice the Pickles. Add to the bowl and mix everything together.
5. Wash and chop the Dill. Mix into the bowl with other ingredients.
6. Crush Garlic cloves and mix into the bowl.
7. Sprinkle in Cumin. Mix well.
8. Add Mayonnaise. Use a large spoon or your hands to blend together.
9. This salad can be served at room temperature right after making it. Or you can put it in the refrigerator to chill and serve later. It is great eaten by itself. Or it can be served with chips or on top of pita bread. (It tastes a bit like chicken salad, without any chicken of course.)

Fresh Celery Root

Bought two, one is already peeled

Salad is ready to eat

Added a few tomatoes for nice garnish

Serve the salad as a fun party dip with chips!