Two-root slaw

My tummy is extremely sensitive to too much fiber (or the wrong kind). It can be a hassle, but it is lovely to be pain-free after several years of constant pain. I have had to give up a few things I love, like coleslaw, because cabbage just don’t work. But there are good substitutes. Like this two-root slaw from Hugh Fearnley Whittingstall’s River Cottage Everyday. It is as nice as coleslaw but is made with celeriac and carrots and no onion. As usual I had difficulties sticking to the recipe, but I only added a bit of creme fraiche and omitted the caraway seeds.

Together with baby back ribs and potato wedges, this was a great weekday meal.

Two-root slaw, adapted after Hugh Fearnley Whittingstall’s recipe

3 large carrots

1/2 celeriac (ca 400g)

4 tbsp mayo (homemade or Hellman’s)

2 tbsp creme fraiche

2 tsp English mustard

juice of 1/2 lemon

salt and black pepper

(roasted caraway seeds)

Peel and grate the root vegetables. Mix all the ingredientsfor the dressing in a bowl and add the vegetables bit by bit and incorporate them.

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4 Responses to Two-root slaw

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