For Vegetarians here’s a delight–Celery Root Slaw

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celery rootThis delicious, and I mean that very seriously, recipe comes from a dear friend of mine who was born in my hometown of Geneva, Switz.  She’s an amazing person in all respects, but one of them is glorious entertaining with even more glorious foods that she, mostly alone, has prepared to everyone’s delight.  The unusual aspect of this is that Renata is a vegetarian. Most guests, visiting her buffets, don’t even realize that.  They think that, for instance, that this excellent Celery Root Slaw is a pasta dish—I don’t think so.  She loves to share her recipes, as I do, so here it is for your enjoyment.  As well, you can visit her recent business venture: No Harm Done Design which is a small company that makes elegant faux-fur throws.  She and her partner started this business with a young penniless Cambodian woman who has now given a livelihood to many others and supports her whole extended family.  No Harm Done concerns that motto for animals and features a correct work ethic all around.  Please feel free to visit its website: www.noharmdonedesign.com.  Don’t forget to order your favorite throw.  You won’t be sorry.  Of course, I have one as well. 

Celery Root Slaw

Ingredients:

For Slaw:

1 Celery Root the size of a fist

For Sauce:

1 Tblsp. Dijon Mustard

4 to 5 Tblsp. mayo or olive oil mayo

1 clove garlic, finely chopped

S&P to taste

Onion Powder to taste

2 Tsp. Balsamic Vinegar

Half of an 8oz. can chopped pineapple, drained or 1 small shredded apple

Handful of walnut halves

Directions:

For Slaw:

1, Peel just the very rough exterior part of the celery root.  Don’t go overboard because then you won’t have any root left

2. Put in food processor and shred.

3. Set aside.

For Sauce:

1. Mix the next 7 ingredients well. The sauce should not be as thin as regular salad dressing however, if it seems too thick, add a bit more balsamic.

2. Add the sauce and the walnut halves to the slaw and mix well.

This can also be made with raw shredded carrots, shredded ginger &/or shredded apple. Optional and additional to the carrot slaw would be raisins. 

 

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About TempInnKeeper

Margot loves people and is very energetic and organized. She is also a quick study. Her background includes having renovated, owned and operated an 1887 Victorian bed and breakfast in Paso Robles, CA for 5 years. Her guests loved her and she loved her guests. What a perfect combination. Margot’s marketing skills and love of people also was used in her career as a Realtor and in participating in many charitable non-profit organizations. Margot loves to cook and to offer concierge services to people. She was born in Geneva, Switzerland.; has lived all over CA. including Beverly Hills, in the Silicon Valley area, Paso Robles, the San Joaquin Valley as well as in Sun Valley, ID. She has traveled extensively throughout the world; is a CAL alumni (go Bears!); and also speaks French fluently and Spanish semi-fluently. Her interests are people, cooking, arts, books (look at the blog book club and join if you wish), travel, sports, gardening, painting, music, playing classical piano and animals. Margot Van Horn 208-721-3551 PO Box 3788, Ketchum, ID. margot6@mindspring.com TempInnKeeper@mindspring.com

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