Carrot and Celeriac Salad

I like celeriac.  I’d go as far as to say it’s one of my favourite root vegetables.  So why is it that every time I buy one it sits in my fridge until it is about to go off before it is finally used?  Then, once I’ve bought it, I don’t seem to have inspiration for what to use it for.   But that’s only until I’ve used it up, when I keep thinking of lots of different ways I could have used it.   I then want to go out and buy another one, which I haven’t done yet this time, but of course I might.

I served this with fish as the vinegar in the dressing goes really well with it.   It’s really a very simple side salad to make and very tasty too.    In fact, I have made it twice this week and have a bowlful sitting in the fridge to eat up tomorrow.   I don’t often make a dish I like again so soon, but with this one, it seemed a great way to use up that celeriac.   It was going a bit soft in the middle by the second time, but once I’d grated it up in the food processor and mixed it with the dressing you’d never have known.   It tasted just the same as it had the first time I’d made it.

Although I have just talked about the celeriac, this salad is almost half made up of grated carrot and so I am linking it to In My Veg Box, hosted by Citrus Spice. This month the vegetable is carrots.   It is also very Healthy and so I am linking it to the One Ingredient Challenge, hosted by Franglais Kitchen, and on alternate months by How to Cook Good Food.  As root vegetables are very economical, I am linking to Credit Crunch Munch, hosted this month by Fab Food for All, but also by Fuss Free Flavours. Finally I am linking to Made with Love Mondays, hosted by Javelin Warrior.

carrot & celeriac salad (500x281)

Ingredients – Serves about 6

1 large carrot

1 chunk of celeriac (about the same size as the carrot)

2 spring onions

1/2 tsp mustard

Good glug of white wine vinegar

Good glug of extra virgin olive oil

Black pepper


How to Make Carrot and Celeriac Salad

1. Grate the celeriac and carrot in a food processor, using the fine grater setting.

2. Slice the spring onion finely and put it in a bowl with the carrot and celeriac.

3. Mix up some of the ingredients for the dressing. Use a couple of tablespoons of olive oil and vinegar to begin with.  This is so that the mustard dissolves.   Pour the dressing over the salad and stir in.   It will probably still be a bit dry so pour on extra oil and vinegar until there is enough dressing on it for how you like it.


in my vegbox carrots

one ingredient healthy


Carrot and Tahini Soup

Summer was here for a week or two back in March but now it’s cold and chilly again and summer feels a long time away.   I’ve been eating quite a few salads but it’s not really the right time for them yet, but what this type of weather is perfect for, is soups.    I had a lot of carrots in the fridge and wanted to use them up.   They weren’t the best carrots.   A bit watery and without much flavour.   Not so good for dipping in houmous, perfect for blending up and putting in a soup.   Usually when I put carrot in a soup I add it along with a lot of other vegetables.   It’s not a carrot a soup, it just contains some carrot.   Yes, I have made carrot soup, about five years ago but I found it very sweet.   Too sweet and so carrot soup has been one to avoid since then.    Then, a few months ago I came across this recipe for Carrot and Tahini Soup on Eats Well with Others.  It got me thinking.   The sweetness of the carrots would be balanced out by the bitterness of the tahini.   Hmmm.   Maybe carrot soup could be delicious after all, just like carrots dipped in houmous.  So, I bookmarked it and there it lingered for a few months, until this week when all those carrots in the fridge began asking to be used up.   I adapted the recipe slightly.   I didn’t have any leeks so I used onions.   I made a much small quantity and so used fewer carrots but used a larger proportion of spices and added cumin too, as I feel it goes so well with coriander and carrots.    I love lemon juice in soups so added the juice of half a lemon but again, you might want to add less of this.  What’s really important is not to add too much stock.  This should be thick and delicious, not a watery soup.

I am linking this to Bookmarked Recipes, hosted by Tinned Tomatoes and also to Kahakai Kitchen for Souper Sundays.

Ingredients – 1 large portion (could serve 2)

2 small onions, finely diced

230g peeled carrots, chopped

1 large clove of garlic, crushed

1/2 tsp ground coriander

1/4 tsp ground cumin

1/4 tsp cayenne pepper

1/4 tsp turmeric

1/4 tsp dried thyme

Vegetable stock – just enough to cover the vegetables

1/2 tbsp tahini

Juice of 1/2 lemon

How to Make Carrot and Tahini Soup

1. Put a little oil in the bottom of a saucepan and cook the onion for about 3 minutes until softened.    Add the crushed garlic and spices.    Stir then add the carrots.    Add the vegetable stock.   Bring to the boil then lower to a simmer for about 20 minutes.

2. Stir in the tahini then use a stick blender or transfer to a blender and blitz until you get a thick soup.

3. Stir in the lemon juice to taste and serve with bread.