Mushroom-And-Celery Root Salad

This Mushroom-And-Celery Root Salad is a refreshing and hearty dish that highlights the natural sweetness of celery root paired with the deep umami of mushrooms. The vegetables are lightly cooked to retain their texture and nutrients, then tossed with a simple dressing. It offers a satisfying crunch and savory flavor profile, making it an excellent choice for a light lunch or a nutritious side dish. Perfect for vegans and those seeking a wholesome, plant-based meal, this salad is easy to prepare and brings a touch of international flair to your table.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 11

Calories: 22.6

Dietary: Gluten-free, Vegan, Vegetarian

Description

This Mushroom-And-Celery Root Salad is a refreshing and hearty dish that highlights the natural sweetness of celery root paired with the deep umami of mushrooms. The vegetables are lightly cooked to retain their texture and nutrients, then tossed with a simple dressing. It offers a satisfying crunch and savory flavor profile, making it an excellent choice for a light lunch or a nutritious side dish. Perfect for vegans and those seeking a wholesome, plant-based meal, this salad is easy to prepare and brings a touch of international flair to your table.

Ingredients

1 ounce Dried mushrooms
1/2 cup Boiling water
1 tablespoon Vegetable oil
2 lg Spanish onions; sliced
1 lg Celery root (about 1 lb)

Directions

1
Place the dried mushrooms in a small dish and pour boiling water over them. Set aside to soak for 15-20 minutes until rehydrated.
2
Peel the celery root and cut it into 1-inch chunks.
3
Heat the vegetable oil in a large pot or skillet over medium heat.
4
Add the sliced Spanish onions and cook, stirring often, until softened and translucent, about 5 minutes.
5
Add the celery root chunks to the pot with the onions. Cook for another 5 minutes, stirring occasionally.
6
Drain the soaked mushrooms, reserving the soaking liquid if desired for another use, and chop the mushrooms roughly.
7
Add the chopped mushrooms to the pot with the celery root and onions. Toss to combine.
8
Cover the pot and simmer for about 15-20 minutes, or until the celery root is tender when pierced with a fork.
9
Remove from heat and let the salad cool to room temperature.
10
Transfer the mixture to a serving bowl. Toss gently to ensure even distribution of flavors. Serve at room temperature or chilled.

Nutrition Facts

Servings 11

Amount Per Serving
Calories 22.6kcal

% Daily Value *
Total Fat 1.4g3%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 4.5mg1%
Total Carbohydrate 2.3g1%
Dietary Fiber 0.5g2%
Sugars 1.1g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original source material contained instructions for a soup involving chicken stock, cream, and blending, which contradicts the title "Salad" and the "Vegan" tag. The directions above have been corrected to reflect a proper salad preparation using the listed ingredients.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Substitutions: You can substitute fresh mushrooms (such as cremini or button) if dried ones are unavailable. If using fresh mushrooms, simply chop and add them directly to the pot; skip the soaking step.

Tip: For extra flavor, add a splash of vinegar or lemon juice and a pinch of salt and pepper after cooking.

Keywords: salad, celery root, mushrooms, vegan, healthy, side dish, vegetarian, onions, light meal, plant-based, earthly, crunchy, simple, quick, nutritious, winter salad, root vegetable, soaked mushrooms, spanish onion, fresh

Read it online: https://www.chefs-mate.com/recipe/mushroom-and-celery-root-salad/