Celeriac Salad Recipe

1

Ingredients

2 whole garlic heads
Cooking spray
1/2 teaspoon salt divided
1/4 teaspoon pepper divided
1/2 cup low-fat sour cream
1/3 cup low-salt chicken broth
1/4 cup white wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon sugar
6 cups shredded peeled celeriac (about 1 1/2 pounds)
1/4 cup minced fresh chives

Preparation

Step 1

Preheat oven to 400º.

Remove white papery skin from garlic heads (do not peel or separate the cloves). Cut 1/4 inch from the top of each head; lightly coat cut surfaces with cooking spray; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Wrap each head separately in foil. Bake at 400º for 45 minutes; let cool 10 minutes. Separate cloves; squeeze out garlic pulp; discard skins.

Place garlic pulp, 1/4 teaspoon salt, 1/8 teaspoon pepper, sour cream, broth, vinegar, mustard, and sugar in a blender; process until smooth. Pour dressing into a bowl; cover and chill 2 hours.

Combine celeriac and chives in a large bowl; add dressing, and toss well. Serve immediately.

Serving Size: 1/2 cup