18 Mar Purple carrot celeriac salad with sprouts and the curse of washing up
We ate it with roasted yellow courgettes with roast pumpkin oil and pumpkin seeds, black quinoa and frying halloumi cheese. Just grate the carrot and celeriac very finely, combine with the sprouts (I used a mixture of sprouts) and the sauce (soured cream and mayonnaise one-to-one with a little bit of mild olive oil). Season with salt, white pepper and some freshly grated nutmeg and mix really well. This should chill in the fridge for at least a couple of hour, to allow it to “bite together” as we say in Poland.
Half a celeriac
100ml soured cream
1 tablespoon olive oil
1/4 teaspoon freshly grated nutmeg
Salt and white pepper to taste