Ingredients
- 1 large celery root, peeled and julienned
- 2 Granny Smith apples, julienned
- 1/2 cup apple cider vinegar, divided
- 4 trumpet royale mushrooms, or some other large mushroom
- Kosher salt
- Extra-virgin olive oil
- 1 cup creme fraiche
- 2 tablespoons to 1/4 cup prepared horseradish
- 1 1/2 cups mache lettuce
- 1/2 red onion, sliced thinly in rings
Directions
Combine the celery root and apples in a large bowl, toss with 1/2 of the apple cider vinegar and season with salt. Let it sit for about 1 hour. This will soften the celery root and apples.
Preheat a large saute pan over medium-high heat. Cut the mushrooms in half lengthwise and season with salt. When the pan is hot, coat with oil and arrange the mushrooms, cut side down, in the pan. Saute until the mushrooms are soft and golden brown. Flip the mushrooms over and repeat this process on the other side.
While the mushrooms are cooking, drain the excess liquid from the celery root and apple mixture, if there is any. Return the celery root and apples to the bowl, add the creme fraiche and horseradish and about 1/2 of the remaining vinegar and season with salt, to taste. Stir to combine. Taste and add the remaining vinegar if you like things very acidic; adjust the salt, if needed.
Divide the "slaw" between 4 serving plates. Lay 2 halves of the grilled mushrooms on top of the slaw and dress with mache and a sprinkling of onions.
MMMMM mushroomy!
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By mountaingirlupnorth
North Conway NH
on April 15, 2011
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This was an interesting recipe. I had never used celery root before, so picked a small one and used three apples. After julienning both, I mixed them with a little apple cider. After letting it sit, I then mixed in mayonnaise with some horseradish, and then added freshly chopped parsley. I didn't use the mushrooms. I added some salt and pepper to taste, and really enjoyed the fresh and different taste.
By Mark1027
on January 10, 2011
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Sorry Anne...but...
I am a huge fan of coleslaw and slaw in general and also of your recipes! I followed your recipe exactly as printed and measured everything exactly as directed. This was the absolute worst tasting thing I have ever eaten in my life. It tasted like eating tree bark soaked in sour cream because the creme fraiche is a very bland tasting cream.
Hopefully my next attempt at one of your recipes will turn out better.
By formikah3844
Erie, PA
on January 17, 2010
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I'm sure it depends on the size of the celery root as to how much slaw you are going to have, but when I made this recipe it would have easily served 6-7. We made it vegan by eliminating the dairy and adding just a bit more vinegar and about a 1/4 cup more olive oil.
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