Celery Root Salad with Yoghurt Recipe
I am so sure, but we may be the only nation in the world to eat celery root. The stem and leaves of celery from the world are eaten. The taste of the stem is much more intense than the root. The reason why we chose the root may be that we are not used to such intense aromas. But since its taste and smell are more intense, I guess that the most vitaminous part of celery is its stem and leaves. I really like it, for example, I have a soup made from celery stalks that everyone loves. But unfortunately, in the markets and markets, they mostly sell celery without a stem, and the stems of the ones with the stem are usually crushed, damaged and inedible. That's why when I find a celery stalk that can be eaten, I will definitely buy it. I use as much as I can use and chop the rest and store it in the freezer.
Thus, I have a ready soup for the cramped times in the freezer. I haven't gotten close to my mom yet about storing food in the freezer. When I open the freezer door, the food does not fall on me. But I guess I'm getting closer step by step. When there are two people in the house, the increase in cake and pies is also very common. After two days, I throw the leftovers straight into the freezer without letting them go stale any longer. In this way, there is enough pastry in the freezer to host a large group of guests in a few months. But just because there is such a ready meal, I do not invite guests and finish them all. I keep my freezer stock for the invitations that start with the more unexpected come on come to us, let's go to us. In this way, my guests eat what they hope, not what they find, even if it is sudden or unaware :)
Enjoy the recipe...
- 1 mid-sized celery root,
- 2 tbsp of mayonnaise,
- 4 tbsp of plain yogurt,
- 3 cloves of garlic,
- 1 tsp grape vinegar,
- Salt to taste,
- Walnuts to season.
- Peel and grate the celery root,
- Add mayonnaise, yogurt, vinegar, smashed or chopped cloves, salt and mix well,
- Transfer to a serving plate,
- Garnish with chopped walnuts, olive oil and chopped parsley.