Celery Root Carpaccio
This hors d’oeuvre is traditionally made with thinly sliced raw beef or fish, but we’ve swapped the meat for one of our favorite unassuming veggies, celery root. Look for firm celery root without any spongy spots.
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Ingredients
- 3 tbsp extra-virgin olive oil
- 2 tsp Dijon mustard (TRY: Woodstock Organic Dijon Mustard)
- 1½ tsp lemon zest + 3 tbsp fresh lemon juice
- 1 tbsp capers, drained and rinsed
- ¼ tsp each sea salt and ground black pepper
- 2 6-oz celery roots, trimmed
- 2 cups packed baby arugula
- ¼ cup shaved Parmesan cheese
Preparation
- In a large bowl, whisk together oil, mustard, lemon zest and juice, capers, salt and pepper; set aside.
- Using a vegetable peeler, remove outer layer of celery root. Using a mandoline, cut into paper-thin (1/16-inch-thick) slices; immediately add to oil mixture and toss gently to coat. (If using larger celery root, halve before slicing; but don’t use more than 12 oz total.) Let stand for 40 minutes.
- Arrange about three-quarters of celery root slices on plates or a platter. Julienne remaining one-quarter of slices and return to bowl with remaining oil mixture and arugula; toss. Top sliced celery root with arugula mixture. Top with cheese and drizzle with any remaining dressing in bowl.
Nutrition Information
- Serving Size 1/4 of recipe
- Calories 153
- Carbohydrate Content 8.5 g
- Cholesterol Content 4 mg
- Fat Content 12 g
- Fiber Content 2 g
- Protein Content 3.5 g
- Saturated Fat Content 2 g
- Sodium Content 389 mg
- Sugar Content 2 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 1 g