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- Yotam Ottolenghi’s sweet and sour celeriac and swede
Yotam Ottolenghi’s sweet and sour celeriac and swede
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Preparation time:
20 minutes plus resting
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Ingredients
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100 g dried sour cherries
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2 tsp caster sugar
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2 garlic cloves, crushed
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3 tsp Dijon mustard
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4 tbsp sunflower oil
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4 tbsp olive oil
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1 tsp cider vinegar
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4 tbsp lemon juice
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50 g capers, drained and roughly chopped
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4 tbsp roughly chopped dill
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4 tbsp roughly chopped flat leaf parsley
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250 g swede, peeled and thinly sliced
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250 g celeriac, peeled and thinly sliced
Method
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Place the sliced celeriac and swede in a mixing
bowl. Add all the rest of the ingredients and use
your hands to mix everything together thoroughly.
Massaging the vegetables a little will help them
absorb the flavours. Add salt and pepper to taste.
You might also want to add extra sugar and vinegar.
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Allow the salad to sit for 1 hour so the flavours can
evolve. It will keep for up to 2 days in the fridge. Add
more herbs just before serving, for a fresher look.
Comments
Glossary
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Capers
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Celeriac
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Cherries
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Cider
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Cloves
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Garlic
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Herbs
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Lemon
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Mix
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Olives
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Pepper
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Swede
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This recipe was first published in December 2009.
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