celeriac salad with panch phoran

celeriac salad with panch phoran

My recipe for a quick and simple celeriac salad with panch phoran. Celeriac is a much maligned vegetable in the UK, maybe due to its off-putting appearance; all muddy roots and jagged bits - but what lies beneath is worth the work involved in peeling and cleaning it.  Beautiful creamy coloured flesh with a nutty taste and full of crunch.  It's great raw in salads like this, but also delicious cooked in soups, mashed or baked.  It's popular in France and served simply grated like this with a mayonnaise dressing.  We often buy it ready made when we're over there and have it with lunch or a BBQ.  This is my homemade version with a little pinch of panch phoran to spice it up a little bit.  

Panch phoran (or Indian 5 spice as it is also known) is a blend of cumin, brown mustard seeds, fenugreek, nigella seeds and fennel. You can buy it ready blended but you can easily make your own with equal quantities of each spice.  

preparation time:  5-10 minutes

recipe by:  chip butties and noodle soup

celeriac salad with panch phoran

ingredients:  

1 celeriac

1 tsp panch phoran

juice and zest of 1 lemon

2 tbs mayonnaise or Greek yogurt

salt and pepper to taste

method:

• roast the panch phoran in a dry pan until the essential oils are released and the spices become fragrant
• wash, peel and finely grate your celeriac
• add the panch phoran to the celeriac, with the zest and juice of a lemon, 2 tbs of mayonnaise or Greek yogurt and then salt and pepper to taste

Enjoy as an interesting, spicy alternative to coleslaw. Great as a side dish at a late Summer BBQ or a light lunch. 

Your comments are most welcomed and thanks as always for stopping by.  

I have entered my celeriac salad with panch phoran onto Four Seasons Food hosted by Delicieux and Chezfoti

I am also entering this onto Turquoise Lemon's September No Waste Challenge this month hosted by Elizabeth's Kitchen Diary