Description
Paper thin slices of celeriac are dressed simply with minced fresh chives, chive blossoms, extra virgin olive oil, and lemon salt. This vegan and gluten free side dish is refreshingly light and only requires 6 ingredients and 10 minutes of your time!
Ingredients
- 1 celeriac/celery root
- 1–2 tbsp extra virgin olive oil
- 1 small bunch of onion chives
- a few chive blossoms, optional
- 1/2 tsp lemon zest
- 1 tsp coarse sea salt (I used Maldon)
Instructions
Using a paring knife, remove the outer skin of the celeriac. You can do this with a vegetable peeler but I find it quicker to use a knife. Once all of the rough outer skin has been removed from the celeriac, use a mandolin to begin carefully cutting it into very thin slices.
Layer the slices on a large serving platter or on individual plates if you like. Drizzle the extra virgin olive oil over the shaved celeriac. For the portion you see in the photos, I used about 1 1/2 -2 tsp of oil.
Mince your chives, then scatter them evenly over the surface of the celeriac. If you’re using chive blossoms, scatter them evenly over the surface as well.
Combine the lemon zest with the coarse sea salt in a small bowl. Use your fingers to rub the zest into the salt. Sprinkle a pinch or two of your lemon salt over the celeriac and chives.
Serve immediately and enjoy!
Notes
- The best way to create the thin slices of celeriac is with a mandolin. If you don’t have one, you can use a very sharp knife and a steady hand. Celeriac oxidizes after a while so make sure to prepare this dish right before you’d like to serve it!
- Since celeriac might not be in season or available to you in your neck of the woods, you can still enjoy this dish with any of the following: kohlrabi, beets, or radishes.
- Prep Time: 10 minutes
- Category: side