isMove over potato salad there is a taster, less calorific salad in town.
Perfect for Passover but not JUST, this delicious recipe for Passover Celery Root Salad is ideal for potlucks, picnics, and even very special dinners. And I can assure you, it will have everyone coming back for more.
Because the underrated celery root, a humble root vegetable also known as celeriac, offers a wealth of rich, sweet flavor. Honestly, it is one of my new favorite vegetables.
Okay, so this gnarly looking vegetable is not going to win a produce beauty contest, but its inner charm will delight you. Not to mention that celery root is a healthier, lower-carb alternative to potatoes, and it is an excellent low-calorie food.
This root vegetable is closely related to celery, parsley, and parsnips. The taste is somewhat similar to celery, but it is milder, and has a slightly earthy and nutty flavor, almost like artichoke hearts. What makes it truly beguiling is a sweetness that emerges once it is cooked.
I have come to depend on the Instant Pot in my weekly cooking and this cookbook has lots of great recipes to choose from.
You don’t have to be Kosher to enjoy Paula’s unique recipes. I have one of her other cookbooks, The Healthy Jewish Kitchen. Funny enough, the recipe I featured from that cookbook was the Asian Sweet Potato Salad, which makes her my personal root vegetable salad queen! I find her recipes to be user-friend and always delicious.
Today’s Recipe: Passover Celery Root Salad
The celery root has a tough, rough skin. I use a vegetable peeler to remove as much skin as I can, then turn to a sharp knife to remove and discard what skin remains. You want only the white part for this recipe.
Place cut celery root in acidulated water (with lemon juice) to prevent browning.
After cooking the celery root in the Instant Pot, remove the celery root and add celery to the remaining liquid and cook until thickened.
Pour the sauce over the celery root pieces and stir. Add the parsley and stir. Cover and refrigerate for at least 3 hours before serving.
Passover Celery Root Salad is a one pot, easy-as-can-be recipe! All you need is an Instant Pot and a sharp knife. Here’s how to make it.
PASSOVER CELERY ROOT SALAD
- ½ cup fresh lemon juice from 2 lemons
- 5 cups water divided
- 2 large celery roots
- ½ cup extra virgin olive oil
- ½ cup fresh dill
- 1 tablespoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 stalks celery thinly sliced
- ¼ cup Italian parsley leaves roughly chopped
Place half of the lemon juice and 4 cups of the water into a large bowl. Use a paring knife to remove and discard the outer layer of the celery root, leaving only the white part. Cut it into 1 1/2-inch pieces. Add to the bowl and submerge to prevent browning. When all of the celery root has been cut, lift the pieces out of the lemon water and place into the inner pot. Add the remaining lemon juice, the remaining 1 cup of water, olive oil, dill, sugar, salt, and pepper and stir.
Secure the lid, ensuring that the steam release handle is in the Sealing position. Press the Pressure Cook button and set the cooking time for 0 minutes. When the cooking time is complete, press Cancel and turn the steam release handle to the Venting position to quickly release the pressure. Remove the lid.
Use a slotted spoon to remove the celery root pieces to a serving bowl. Pick out the dill and discard. Add the sliced celery and stir. Press Saute, bring to a boil, and then cook the remaining liquid for 5 to 7 minutes, stirring often, until you have a thick sauce. Pour the sauce over the celery root pieces and stir. Add the parsley and stir. Cover and refrigerate for at least 3 hours before serving.
HANDS-ON TIME: 9 Minutes, salad needs to chill for 3 hours
COOKING TIME: 0 Minutes
BUTTONS TO USE: Saute and Pressure Cook
RELEASE TYPE: Quick Release
ADVANCE PREP: May be made 2 days in advance
I really think you will enjoy Passover Celery Root salad as a healthier version of the typical mayo-based potato salad.
…and then, she paused for thought.