Celeriac Salad

11 ingredients
4 steps

Ingredients

  • 2 whole garlic heads
  • Cooking spray
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 1/2 cup low-fat sour cream
  • 1/3 cup low-salt chicken broth
  • 1/4 cup white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon sugar
  • 6 cups shredded peeled celeriac (about 1 1/2 pounds)
  • 1/4 cup minced fresh chives

Directions

  1. 1
    Preheat oven to 400°.
  2. 2
    Remove white papery skin from garlic heads (do not peel or separate the cloves). Cut 1/4 inch from the top of each head; lightly coat cut surfaces with cooking spray; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Wrap each head separately in foil. Bake at 400° for 45 minutes; let cool 10 minutes. Separate cloves; squeeze out garlic pulp; discard skins.
  3. 3
    Place garlic pulp, 1/4 teaspoon salt, 1/8 teaspoon pepper, sour cream, broth, vinegar, mustard, and sugar in a blender; process until smooth. Pour dressing into a bowl; cover and chill 2 hours.
  4. 4
    Combine celeriac and chives in a large bowl; add dressing, and toss well. Serve immediately.

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