- Dish type
- Vegetable salad
A unique salad with white asparagus, potatoes, celeriac, tomatoes, alfalfa and dill, finished with a creamy and tangy dressing.
1 person made this
- 500g white asparagus
- 1 small celeriac
- 300g potatoes
- 4 tomatoes
- 1 punnet alfalfa sprouts
- 1 bunch dill, chopped
- For the dressing
- 125ml double cream
- 1 small tub natural yoghurt
- 60g mayonnaise
- 2 lemons, juiced
- salt and pepper to taste
MethodPrep:15min ›Cook:25min ›Ready in:40min
- Peel the asparagus with a vegetable peeler from top to bottom, starting below the tips. Cut off any woody ends with a knife. Place the asparagus in a large wide pan and just cover with water. Bring to the boil, then reduce the heat and simmer gently until the spears are tender and can be easily pierced with a sharp knife, about 20 to 25 minutes, depending on the thickness of the asparagus. Remove the stems and drain. Cut into bite-sized pieces.
- Meanwhile, cook the celeriac and potatoes in two separate pans in salted water until they can be easily pierced with a sharp knife. Remove from the water and let cool. Peel, slice and set aside.
- Pour boilng water over the tomatoes, remove the skins and cut them into eighths. Place the tomatoes in a bowl with the asparagus, celeriac, potatoes, tomatoes, alfalfa and dill.
- Whisk the cream, yoghurt and lemon juice in a small bowl. Gently mix with the salad and season with salt and pepper. Let it sit for a few minutes before serving to allow the flavours to come together.
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First tackle the celeriac.
You will need to have a bowl of cold water ready in which to put the prepared pieces to prevent them browning. Peel the celeriac thickly with a knife. Then cut into approximately ¾ inch (2 cm) cubes. Leave these pieces in the water whilst preparing the potatoes. Peel and cut these into 1 inch (2.5 cm) cubes – ie slightly larger than the celeriac. Now place the prepared vegetables in separate saucepans with 1 clove garlic to each saucepan.
Pour enough boiling water over the vegetables just to cover them, add salt and simmer them for about 10 minutes or until they are tender. Drain each vegetable in a colander, place them together in a large heatproof mixing bowl and add the butter and cream or crème fraîche and some freshly milled black pepper. Next, using an electric hand whisk, whisk them to a purée using the slow speed to break them up, then the fast one to whisk them till smooth.
Now taste and season the purée, then place the bowl in a roasting tin half-filled with barely simmering water and it will keep warm quite happily until your guests arrive.
Roasted asparagus & smashed new potato salad
Slice the bottom 2cm of the asparagus spears into thin rounds and set aside in a bowl with the lemon juice. Bring a pan of salted water to the boil and boil the potatoes for 10-12 mins until cooked through, adding the asparagus spears for the last 2 mins of cooking. Drain and steam-dry in the colander. Heat the grill to high.
Tip the potatoes onto a baking tray and use a spoon or fish slice to crush them a bit. Add the asparagus to the tray and toss in 1 tbsp of the olive oil, season and grill for 10-15 mins, turning halfway through, until the potatoes are crisp and the asparagus is cooked through and a little charred. Add the lettuce for the final 5 mins until charred. Meanwhile, cook the peas, drain and add these to the lemon juice and asparagus ends. Whisk in the olive oil and season.
Pile the lettuce, asparagus and potatoes onto a large serving dish. Top with chunks of goat’s cheese, the asparagus stalks and peas, drizzling the sauce over the rest of the vegetables as you go. Scatter with dill and lemon zest to serve.
Brown butter roast new potatoes
These have quickly become my desert island potato. And, coming from a potato enthusiast of Irish heritage, that says a lot.
Swaps: Use any potatoes you have and cut bigger ones up before boiling. Other root veg like parsnips, swede, celeriac, turnips would work well here, too. If you are vegan, use a good olive oil in place of the butter and skip the browning stage – still delicious, and you could add a toasty note with some smoked salt.
Prep 10 min
Cook 55 min
Serves 4-6, as a side
1kg new potatoes, scrubbed clean
4 bay leaves, or a few sprigs of thyme or rosemary
100g salted butter
Bring a large pan of salted water to a boil, add the potatoes and herbs, bring back to the boil and simmer for 10–20 minutes, depending on the size of your potatoes, until they are just cooked. Drain, put the herbs to one side, and leave the potatoes to steam dry in a colander.
Heat the oven to 200C (180C fan)/390F/gas 6. Put the potato pan back on the hob and add the salted butter. Cook over a medium heat until it turns a nutty brown colour and smells toasty.
Take the pan off the heat, put the potatoes and herbs back in, and shake to coat. Tip everything into a roasting tin, season with salt and pepper, then roast for 30–35 minutes, turning and basting in the butter halfway, until golden and crisp.
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Serves: 4 Ready in: 15 to 30 mins
Serves: 2 Ready in: Under 15 Mins
Serves: 8 Ready in: 60 mins +
Serves: 4 Ready in: 60 mins +
Serves: 4 Ready in: 60 mins +
Serves: 4 Ready in: Under 15 Mins
Pickled Celery Salad
Pickled celery salad is very popular in Germany and you can buy it in every supermarket. My favorite pickled celery salad is from Hengstenberg (see below)
The pickled celery salad is not that difficult to make. I found a very easy recipe. Some other recipes are using the pickled cucumber liquid as well. I think a mix of white wine vinegar and cucumber brine would be good too. Happy Cooking!
Ingredients Pickled Celery Salad
2 kg celery root
1/4 l white wine vinegar
some salt and sugar to taste
Cooking Instructions Pickled Celery Salad
– Clean celery roots and boil them in salt water for about 1 hour until they are “al dente” (not too soft).
– Drain them, then peel and grate or cut in Julienne style.
– Place the grated celery in prepared jars (sanitize them or rinse in boiling hot water).
– chop onion and bring with vinegar, salt and sugar to a boil. Pour over celery.
– close jars with a matching lid and keep them at a cool and dark location.
The jars are good for the next 3 months.
Lemon-Garlic Celeriac Noodle Salad with Feta, Mint and Shaved Asparagus
If you asked me what I spend my money on, it’d be food and cooking ware. Prior to starting Inspiralized, it was probably travel, entertainment and shoes.
While I do miss spontaneous weekend trips to Palm Springs, I’m happier now than ever.
My favorite place to splurge? Williams Sonoma. Always and forever!
Williams Sonoma is especially near and dear to my heart nowadays, since it’s the only major retailer carrying the spiralizer that I use. You can walk into any store and find it (if you can’t wait to buy it on Amazon.)
As a little girl, I remember walking into my local Williams Sonoma (at The Mall at Short Hills or The Bridgewater Commons Mall) with my mother and touching all the shiny things in the front of the store- the beautiful stand mixers, blenders, ice cream makers and the gorgeous skillets. My favorite part of the store was always in the back – the ceramic serving wear, the stemless wine glasses and the block cutting boards. I dreamed of entertaining like my mother did and having coordinated napkin holders and plates.
As I got older and started making money, that yearning only grew stronger. Still to this day, I can’t resist walking through Williams Sonoma – especially during Christmastime. It’s the most magical store during the holidays (Rockefeller Center has nothing on it!)
One day, when I have my own family or just an apartment big enough to hold a dining table, I’ll be sweeping up everything at Williams Sonoma and building a festive scene.
Back to reality. I’m 27 years old, live in an 825 square foot apartment with no dining area and still go home for all of my holidays, where my mother runs the show. Still, I couldn’t resist pretending with these Speckled Egg Salad Plates from Williams Sonoma. They’re so precious and apparently, colored eggs symbolize hope, good fortune and new beginnings. Well, that’s just perfect for me!
These salad plates are perfect for any Easter festivities – they’re the right size for a large salad or honestly, could be used for a main course. The adorable eggs in the middle are softly decorated with the egg of a different bird: a nightingale, American robin, golden-crested wren or meadowlark. Unfortunately, these plates are no longer available online, but this beautiful platter is. You can check your local store for the plates, if you’re interested.
I used them to plate this elegant Lemon-Garlic Celeriac Noodle Salad. I can’t believe it’s taken me this long to present you with a celeriac recipe. Celeriac tastes like a hearty celery with the consistency of a potato. It spiralizes easily into strong noodles (make sure to peel the ugly outside first!) and cooks easily, absorbing the flavors of the olive oil, lemon and garlic in this recipe.
The shaved asparagus offers a velvety, springy texture to the dish, while the toasted almonds give it that beloved salad crunch. Then, the feta gives the salad a fluffy saltiness, while the mint picks up the celery flavor in the noodles.
Speaking of mint, I used a new tool (found at Williams Sonoma) to easily top this salad with chopped mint. This Microplane Herb Mill might be my new favorite kitchen gadget.
Personally, I don’t love chopping herbs. It’s time-consuming, and I always end up making a mess. With this herb mill, it’s so simple:
All you do is take off the top piece and load in the herbs.
Then, you use it like a grinder and out come perfectly chopped pieces!
I totally recommend getting one of these if you use fresh herbs a lot. I even used it at dinner like a pepper grinder to add more parsley to a dish.
While celeriac is an autumn and winter vegetable, the addition of feta, shaved asparagus and fresh mint make it a light and filling salad, perfect for an Easter celebration or springtime dinner.
Now, I just need guests! Who wants to join me?
Note: While I received complimentary products from Williams Sonoma for this post, all opinions are my own.
- 1 celeriac
- 2 tablespoons olive oil
- 1 garlic clove, chopped
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- couple sprigs fresh thyme
- 4 tablespoons unsalted butter
- 1/2 cup heavy cream
- more olive oil and fresh thyme for garnish, if desired
Peel and cube the celeriac into 1/2 inch pieces. Keep the cut vegetable in water to avoid discoloration.
Heat the olive oil in a medium sized pot over medium high heat. Fry the garlic for a minute or until fragrant. Drain the celeriac from the water and add to the pot. Sauté for a few minutes. Add the salt, pepper and sprigs of thyme and add just enough water to cover the vegetables. Bring to a gentle simmer and leave to cook for 25 minutes. After 25 minutes, the celeriac should be fully cooked (cubes are easily pierced through with a knife).
Towards the end of the cooking of the celeriac, warm the butter and cream together in a small pot over low heat. Do not boil. You just want to melt the butter and warm the cream.
Using a slotted spoon, transfer the cooked celeriac to your blender. Remove the sprigs of thyme. Don’t worry about any thyme leaves that have fallen off. Pour in the warmed butter and cream and with the lid firmly on, blitz until you have a smooth purée. Unlike potatoes, celeriac purées very well in a blender as it does not have the same starch as potatoes. You may need to stir the celeriac in the blender in between blitzing to make sure it all gets puréed. Don’t add any liquid until you are sure it is necessary. Taste the purée and add more salt or pepper if desired.
Transfer the purée to your serving dish and top with a drizzle of olive oil and some fresh thyme leaves for garnish. Enjoy warm.
Season: Best through the winter months.
Celeriac, at first sight, is probably the ugliest, most uninteresting-looking vegetable there is, but there is a hidden agenda here, for underneath the spiny roots and ugly skin is a soft, velvety flesh that, when mashed, has the creaminess of potato with the added subtle flavour of celery. But that’s not all: celeriac is excellent roasted in the oven and also raw in a salad, cut into tiny julienne matchstick strips and served with a creamy dressing.
To prepare celeriac, first of all, have no fear in paring off the skin really thickly. What you need to do is peel off enough to leave behind only the creamy-white flesh, with no brown bits left behind. Because the root channels are interwoven into the base of the bulb you will need to cut all this away, so it’s always useful to remember only three-quarters of what you buy can be used. Cut the rest into chunks and, as you do so, pop them in some cold salted water to prevent discolouring.
Now you can either dry them well and roast them (see Oven-roasted Winter Vegetables below), or boil them and combine them with equal quantities of boiled potatoes and mash.
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