under cold water to cool. Cut the slices into
strips and place in a large bowl. Add the apples
and mix.
Combine the vinegar, oil, mustard, tarragon,
salt, and black pepper in a small bowl. Pour
over the celeriac and apples, and toss to coat.
Arrange the lettuce leaves on a platter and
spoon the salad on top.
Per serving : 84 calories, 4 g fat, 0.5 g saturated fat
(5% calories from saturated fat), 13 g carbohydrate,
2 g dietary fiber, 234 mg sodium. Exchanges: 1 Veg
etable, ½ Fruit, 1 Fat
CELERIAC AND
POTATO PURÉE
This could become the Rolls Royce of mashed
potatoes if you enjoy the flavor of celery.
SERVES 6
1 small celeriac (celery root), about 1 pound
unpeeled
2 large russet potatoes
¼ teaspoon salt
2 cups water
¼ cup yogurt cheese (see page 290)
¼ teaspoon white pepper
3 tablespoons finely sliced fresh celery leaves
Scrub the celeriac with a vegetable brush. Cut
off the top and bottom and discard. Peel the
celery root with a knife, making sure to cut out
all the brown spots and any woody parts near
the center. Slice thickly and then cut into
1-inch pieces.
Peel the potatoes and cut into 1-inch slices.
Put the celery root, potatoes, salt, and water in
a medium saucepan. Cover and bring to a boil,
then simmer on medium-low for 25 minutes or
until very soft.
Strain the vegetables and mash well in the
saucepan. Stir in the yogurt cheese, white pep
per, and celery leaves. Cover until ready to
serve, or serve immediately.Per serving : 63 calories, 1 g fat, 0 g saturated fat, 12 g
carbohydrate, 2 g protein, 2 g dietary fi ber, 173 mg
sodium. Exchanges: 2 VegetableCELERY • 115