Celeriac is blanched before being used in a salad both to set the color and to soften the flavor.
1. Cut away the knobbly base using a strong, sharp knife. Peel the celeriac thickly and cut into slices. (If you are going to mash it, you could then cut it into chunks.)
2. Cut the slices by hand into thin strips, or shred on the julienne-cutting disc of a food processor, and put them into cold water acidulated with the juice of half of a lemon.
3. Boil water with juice from the other half lemon. Drain the celeriac and drop it in. When the water returns to the boil, take out the vegetable and run under a cold tap. Drain it and dress the salad.
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Asian Recipes **
