1 large celeraic (about 1 lb.)
½ cup orange juice
3 firm tart apples
½ cup mayonnaise
1 cup chopped celery
½ cup chopped walnuts
Salt and freshly ground pepper

Peel and julienne celeriac into matchstick pieces. Toss with orange juice until coated. Peel, core, and chop apples; mix with celeriac. Marinate for 10 minutes, turning often; strain, reserving juices. Place mayonnaise in a large bowl, and little by little, add orange juice marinade until thinned to the point where it coats a spoon thickly. Beat smooth and combine with the drained celeriac, apples, celery, and nuts. Marinate for 2 hours, season with salt and pepper, and serve. Makes 5 cups.

(from Victory Garden, by Marian Morash)

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