Recipe for crudites of carrots, celeriac, and red cabbage
Serves 4
For many years in France, if you went to a neighborhood bistro and cafe, you would almost certainly see some version of this dish. The French word crudite means raw, but sometimes the dish contains small potatoes that are steamed and tossed with vinaigrette dressing, cooked and grated beets, or slender green beans. This version combines grated carrots with a vinegary dressing, the root celery knob called celeriac, tossed with a mayonnaise sauce, and finely cut red cabbage with a Dijon vinaigrette. Serve them on a little lettuce or frisee or as is, with a crusty baguette.
CARROTS
5carrots2tablespoons wine vinegarSalt and pepper, to taste1tablespoon olive oil2tablespoons chopped fresh parsley
1. Grate the carrots into a bowl. Add the vinegar, salt, pepper, olive oil, and parsley.
2. Toss well.
CELERIAC
Salt and pepper, to taste3teaspoons wine vinegar1large celeriac3tablespoons mayonnaise1teaspoon Dijon mustard2teaspoons capers
1. Bring a saucepan of salted water to a boil. Add 1 teaspoon of the vinegar.
2. Peel and halve the celeriac. With a small spoon, scoop out the soft middle (about the size of a walnut). Slice the halves and cut them into thin strips. Drop them into the water and cook for 2 minutes. Drain and rinse with cold water. Pat dry.
3. In a bowl, whisk the mayonnaise, mustard, remaining 2 teaspoons vinegar, salt, and pepper. Add the celeriac and capers; toss well. Taste for seasoning and add more salt and pepper, if you like.
RED CABBAGE
½large red cabbage, halved and cored2tablespoons wine vinegar or cider vinegar1teaspoon Dijon mustardSalt and pepper, to taste2tablespoons olive oil2tablespoons chopped fresh parsley3scallions, thinly sliced
1. Slice the cabbage as thinly as possible.
2. In a bowl, whisk the vinegar, mustard, salt, and pepper. Gradually whisk in the oil. Add the cabbage, parsley, and scallions. Toss well. Taste for seasoning and add more salt and pepper, if you like.
3. On a platter or individual plates, arrange the celeriac, carrots, and cabbage separately. Sheryl Julian
This column offers ways to prepare native ingredients from the farmers’ market, farm stand, or fishmonger.
To see previous recipes for haddock, hake, striped bass, eggplant, corn, tomatoes, cabbage, pork, Brussels sprouts,
and more, go to www.bostonglobe.com/food.
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