Celeriac & Yukon Gold Purée

The little bit of horseradish brightens up this earthy mash, which makes a great side dish for a pork roast or chops. The best way to peel celeriac is with a sharp paring knife. For a smooth purée, use a ricer or food mill. You can make this with a hand-held potato masher, but it will be lumpy and decidedly rustic.

• 1-1/2 lb. celeriac (1 large or 2 small), peeled and roughly chopped
• 1-1/2 lb. Yukon Gold or russet potatoes, peeled and cut into chunks
• 1 Tbs. plus 1-1/2 tsp. coarse salt
• 3/4 cup milk or half-and-half
• 3 Tbs. unsalted butter
• 2 Tbs. grated fresh or prepared horseradish, or to taste
• Fresh lemon juice to taste (I use 1 scant tsp.)
• Freshly ground white pepper

Tip:

Celeriac needs to be peeled with a knife, rather than a vegetable peeler.

Put the celeriac and potatoes in a pot, cover with water by at least an inch, and add 1 Tbs. of the salt. Bring to a boil. Reduce the heat to medium, cover partway, and cook until very tender, 20 to 25 min. Drain. Return the vegetables to the pot and set it over medium heat for 1 to 2 min., shaking and stirring to evaporate any excess water. Rinse a small saucepan in cold water (this will make the pan easier to clean later); pour in the milk (or half-and-half). Bring to just below a simmer over medium heat; set aside. Force the vegetables through a ricer or food mill and return them to the boiling pot. Beat in the butter with a wooden spoon. Add the milk to the potatoes a little at a time, beating vigorously after each addition. Stir in the horseradish and lemon juice. Add the remaining 1-1/2-tsp. salt, season with pepper, and serve.

Quick-Roasted Winter Vegetables

For weeknight meals, you can speed up the process of roasting winter vegetables by cutting them into thin slices. For a medley like this one, roast the different vegetables on separate baking sheets, so each one gets the right amount of cooking time.

For the vegetables: choose ONE of the following

• 1 lb. beets (about 3 medium), ends trimmed, sliced 3/16-inch thick
• 1 lb. carrots (about 5 large), peeeled, ends trimmed, sliced on a sharp diagonal 3/16-inch thick
• 1-1/2 lb. celery root, peeled, ends trimmed, halved, sliced 1/4-inch thick
• 1 lb. red onions (about 3 small), peeled, ends trimmed, sliced 1/4 to 3/8-inch thick
• 1 lb. parsnips (about 4 large), ends trimmed, peeled, sliced on a sharp diagonal 3/16-inch thick
• 1 lb. red potatoes (3 to 4 small), scrubbed, sliced 3/16-inch thick
• 1-1/2 lb. sweet potatoes (2 medium), scrubbed, sliced 1/4-inch thick
• 1 lb. turnips (about 3 small), scrubbed, ends trimmed, sliced 1/8- to 3/16-inch thick
• 1 lb. acorn or delicata squash (2 to 3 small), ends trimmed, cut horizontally into 1/2-inch rings (trim away seeds by running a paring knife around the inside of the rings)

For the seasoning:

• 2 Tbs. vegetable or olive oil
• 1/2 tsp. kosher salt; more to taste
• 1 Tbs. fresh thyme, oregano, or sage (roughly chopped) or rosemary (finely chopped)

Heat the oven to 450°F. Combine the sliced vegetables, oil, salt, and herbs in a bowl. Toss to coat thoroughly. Arrange the vegetables in a single layer without crowding on a large parchment- or foil-lined rimmed baking sheet. Roast until soft on the inside (test with the tip of a knife or a wooden skewer) and browned on the outside (check the bottoms), 18 to 22 minutes. If you like, flip the vegetables halfway through cooking. Serve warm or at room temperature.

Arugula, Carrot & Celery Root Salad with Almonds

This salad has everything going for it—spicy arugula, sweet grated carrots and celery root, crunchy almonds—all topped off with a vibrant honey-mustard vinaigrette.Watch a video of Laurie Buckle demonstrating how easy it is to make your own vinaigrette.

• 2 Tbs. apple cider vinegar
• 2 Tbs. honey
• 1 tsp. Dijon mustard
• 6 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 6 medium carrots (1 lb.)
• 1 medium celery root (3/4 to 1 lb.)
• 6 lightly packed cups baby arugula (about 6 oz.)
• 3/4 cup sliced almonds, toasted
• 1/3 cup chopped fresh cilantro

In a small bowl, whisk the vinegar, honey, and mustard. Whisk in the oil and season with 1/2 tsp. salt and a few grinds of pepper.

Peel and trim the carrots and celery root and then grate them in a food processor fitted with a medium grating disk. Transfer to a large bowl. Add the arugula, half of the almonds and half of the cilantro; toss with the vinaigrette. Season to taste with salt and pepper. Sprinkle with the remaining almonds and cilantro and serve.

Winter Vegetable Soup with Coconut Milk & Pear

Tossing pears into the mix of vegetables adds another layer of flavor and a wonderful texture.

• 3 Tbs. unsalted butter
• 1-1/2 cups thinly sliced onion
• 1 cup medium-diced carrot
• 1 cup medium-diced parsnip
• 1 cup medium-diced turnip
• 1 cup medium-diced parsley root or celery root
• 1/2 cup finely chopped inner celery stalks with leaves
• 1 cup thinly sliced Savoy cabbage
• 1 Tbs. peeled, minced fresh ginger
• 1 tsp. fresh thyme leaves; more leaves lightly chopped for garnish
• 1 medium clove garlic, finely chopped
• Kosher salt and freshly ground black pepper
• 13-1/2- or 14-oz. can coconut milk (do not shake)
• 2 cups lower-salt chicken broth; more as needed
• 3-1/2 cups 1/2-inch-diced butternut squash (from a 2-lb. squash)
• 2 medium firm-ripe Bosc pears, peeled, cored, and cut into 1/2-inch pieces (1-1/4 cups)

Tip:

Wondering what parsely root is? Take a look at our test kitchen article.

Melt the butter in a 5- to 6-quart Dutch oven over medium heat. Stir in the onion, carrot, parsnip, turnip, parsley or celery root, and celery and cook, stirring occasionally, until the vegetables begin to soften, about 8 minutes. Stir in the cabbage, ginger, thyme, garlic, 3/4 tsp. salt, and 1/4 tsp. pepper and cook, stirring occasionally, until the cabbage begins to soften, about 3 minutes.

Scoop 1/4 cup of coconut cream from the top of the can and set it aside in a small bowl at room temperature. Add the remaining coconut milk, broth, and the squash and pears to the vegetables. Bring the mixture just to a boil over medium heat, stirring to scrape up any browned bits. Reduce the heat to low, cover, and cook at a bare simmer, stirring occasionally, until the squash is very soft, 20 minutes.

Purée with an immersion blender in the Dutch oven or in batches in a regular blender. Pour the soup through a large coarse strainer set over a large glass measure or bowl. If the soup is too thick, add more chicken broth until thinned to your liking. Season to taste with salt and pepper.

If necessary, reheat the soup in a clean pot. Ladle the soup into bowls, drizzle with the reserved coconut cream, and sprinkle with the lightly chopped thyme.

Silky Leek & Celery Root Soup

For the best flavor, make this soup a day in advance.

• 3 Tbs. unsalted butter
• 2 medium leeks (white and light green parts only), trimmed, halved lengthwise, cut crosswise into thin half-moon slices, rinsed thoroughly, and drained
• 1 medium yellow onion, thinly sliced
• 1 tsp. kosher salt; more to taste
• 1-1/2 lb. celery root (about 1 large)
• 3/4 cup crème fraîche
• 1/4 cup heavy cream; more as needed
• Freshly ground black pepper
• 1/4 cup thinly sliced fresh chives

In a 4-quart or larger heavy-based pot, melt the butter over medium-low heat. Add the leeks, onion, and a generous pinch of salt and cook, stirring occasionally, until very soft and lightly golden but not brown, 15 to 20 minutes. Reduce the heat to low if you see signs of browning.

Meanwhile, peel the celery root with a sharp knife (expect to slice quite a bit off the exterior as you trim). Halve the peeled celery root lengthwise and cut each half into 1-inch-thick wedges. Cut each wedge crosswise into 1/4-inch slices. You should have about 5 cups.

Add the celery root, 1 teaspoon salt, and 1/2 cup water to the leeks. Cover and cook until the celery root is tender, 10 to 15 minutes. (Check occasionally; if all the water cooks off and the vegetables start to brown, add another 1/2 cup water.) Add 4-1/2 cups water, bring to a simmer, and continue to cook another 20 minutes. Let cool slightly.

Purée the soup (with a hand blender, or in small batches in a stand blender) to a very smooth, creamy consistency. Let cool completely and then store in the refrigerator at least overnight or for up to two days.

About an hour before serving, put the crème fraîche in a small bowl and stir in enough of the heavy cream so that the mixture reaches the consistency of yogurt. Leave the cream mixture at room temperature until you are ready to serve the soup. (If the cream is too cold, it will cool the soup.)

Reheat the soup. (If it’s too thick, gradually thin it with as much as 1 cup water.) Taste and add more salt as needed. Ladle the soup into small espresso cups or shot glasses. Top each portion with a small spoonful of crème fraîche (it should float on top of the soup). Finish each cup with a pinch of black pepper and a sprinkle of chives.

Celery Root and Rutabaga Mash

It’s hard to believe that this elegant purée begins with two of autumn’s most humble-looking roots. This mash would be excellent with roast chicken or turkey or even red-wine-braised short ribs.

• 1 lb. celery root, peeled and cut into 1-inch pieces
• 1 lb. rutabaga, peeled and cut into 1-inch pieces
• Kosher salt
• 1/3 cup whole milk; more as needed
• 2-1/2 oz. (5 Tbs.) unsalted butter, cut into 4 pieces
• 1 small clove garlic, minced
• 1 pinch celery seed
• Freshly ground white pepper

Put the celery root and rutabaga in a 4-quart saucepan with enough cool water to cover by at least 1 inch. Add 1 tsp. salt and bring to a boil. Turn the heat down and cook at a gentle boil, skimming off any white foam that rises, until the vegetables can be easily pierced with a fork, about 25 minutes.

Drain in a colander, letting the steam rise off for a few minutes. Meanwhile, heat the milk, butter, garlic, celery seed, and 1tsp. salt in the saucepan over low heat until the butter is melted.

For a rustic texture, return the celery root and rutabaga to the pan and mash with a potato masher to the consistency you like.

For a smooth texture, purée the celery root and rutabaga in a food processor until smooth, about 5 minutes, and then add them to the pan, stirring well to combine.

Season to taste with salt and white pepper and thin with additional milk, if necessary, before serving.

Celery Root Rémoulade

This classic French side dish features a creamy dressing of mayonnaise, mustard, anchovies, cornichons, and herbs.

• 6 cornichons or sour gherkins
• 1/4 cup lightly packed fresh flat-leaf parsley
• 2 Tbs. fresh tarragon
• 1 anchovy fillet (optional)
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 2 Tbs. fresh lemon juice
• 1 Tbs. Dijon mustard
• 1 tsp. grated lemon zest
• 1 large celery root (also known as celeriac; about 1-1/4 lb.)
• Kosher salt and freshly ground black pepper

In a food processor, pulse the cornichons, parsley, tarragon, and anchovy (if using) until coarsely chopped.


Add the mayonnaise, sour cream, lemon juice, mustard, and zest and process until well combined. Scrape the dressing into a large bowl.


Fit the processor with a medium grating disk. Peel the celery root with a knife (rather than a vegetable peeler) and cut it into chunks small enough to fit into the processor’s feed tube. Grate the celery root in the processor.


Transfer the celery root to the bowl of dressing and fold gently to combine. Season to taste with salt and pepper and serve.

Escarole with Green Apple, Celery Root, Toasted Pecans & Blue Cheese

The flavors of this salad come together best when it's allowed to sit for 10 or 15 minutes before serving.

• 2 Tbs. cider vinegar
• 1 Tbs. minced shallot
• 2 tsp. Dijon mustard
• 1/4 tsp. sea salt or kosher salt; more to taste
• Freshly ground black pepper
• 5 Tbs. extra-virgin olive oil
• 1/4 lb. good-quality blue cheese (such as Maytag or Point Reyes Original), crumbled to yield about 1 cup
• 1 medium head escarole (about 1  lb.)
• 1 medium Granny Smith apple (7 to 8 oz.)
• 1 small celery root (about 1/2 lb.)
• 1/2 cup pecan halves, toasted

In a small bowl, whisk the vinegar, shallot, mustard, salt, and a few grinds of pepper. Let the mixture stand for 10 min. and then whisk in the olive oil. Add 2 Tbs. of the crumbled blue cheese and stir gently.

Remove any tough, discolored, or broken outer leaves from the escarole. Trim off the root end with a sharp knife. Tear the leaves into bite-size pieces, wash well, and spin dry thoroughly (you should have about 6 lightly packed cups). Store in a large serving bowl covered with a slightly damp towel in the refrigerator until ready to toss. (If storing for more than an hour, cover the towel-covered bowl with plastic wrap to prevent the towel from drying out.)

Up to 1 hour before serving the salad, peel, core, and dice the apple into 1/4-inch cubes (you should have about 1-1/4 cups). Reserve the apple in a medium bowl. Slice the thick skin from the celery root and dice it the same size as the apple (you should have about 1-1/2 cups). Add the celery root to the diced apple and toss with 2 Tbs. of the vinaigrette to prevent discoloration. Cover and refrigerate until ready to toss the salad.

Toss the escarole and the apple and celery root mixture with the remaining dressing. Break up the pecans into the salad and toss again to incorporate. Season to taste with salt and pepper. (The blue cheese will add a little saltiness, so take care not to oversalt the salad.) Crumble the remaining blue cheese over the salad just before serving.

Quick-Roasted Winter Vegetables

For weeknight meals, you can speed up the process of roasting winter vegetables by cutting them into thin slices. For a medley like this one, roast the different vegetables on separate baking sheets, so each one gets the right amount of cooking time.

For the vegetables: choose ONE of the following

• 1 lb. beets (about 3 medium), ends trimmed, sliced 3/16-inch thick
• 1 lb. carrots (about 5 large), peeeled, ends trimmed, sliced on a sharp diagonal 3/16-inch thick
• 1-1/2 lb. celery root, peeled, ends trimmed, halved, sliced 1/4-inch thick
• 1 lb. red onions (about 3 small), peeled, ends trimmed, sliced 1/4 to 3/8-inch thick
• 1 lb. parsnips (about 4 large), ends trimmed, peeled, sliced on a sharp diagonal 3/16-inch thick
• 1 lb. red potatoes (3 to 4 small), scrubbed, sliced 3/16-inch thick
• 1-1/2 lb. sweet potatoes (2 medium), scrubbed, sliced 1/4-inch thick
• 1 lb. turnips (about 3 small), scrubbed, ends trimmed, sliced 1/8- to 3/16-inch thick
• 1 lb. acorn or delicata squash (2 to 3 small), ends trimmed, cut horizontally into 1/2-inch rings (trim away seeds by running a paring knife around the inside of the rings)

For the seasoning:

• 2 Tbs. vegetable or olive oil
• 1/2 tsp. kosher salt; more to taste
• 1 Tbs. fresh thyme, oregano, or sage (roughly chopped) or rosemary (finely chopped)

Heat the oven to 450°F. Combine the sliced vegetables, oil, salt, and herbs in a bowl. Toss to coat thoroughly. Arrange the vegetables in a single layer without crowding on a large parchment- or foil-lined rimmed baking sheet. Roast until soft on the inside (test with the tip of a knife or a wooden skewer) and browned on the outside (check the bottoms), 18 to 22 minutes. If you like, flip the vegetables halfway through cooking. Serve warm or at room temperature.

Winter Vegetable Soup with Coconut Milk & Pear

Tossing pears into the mix of vegetables adds another layer of flavor and a wonderful texture.

• 3 Tbs. unsalted butter
• 1-1/2 cups thinly sliced onion
• 1 cup medium-diced carrot
• 1 cup medium-diced parsnip
• 1 cup medium-diced turnip
• 1 cup medium-diced parsley root or celery root
• 1/2 cup finely chopped inner celery stalks with leaves
• 1 cup thinly sliced Savoy cabbage
• 1 Tbs. peeled, minced fresh ginger
• 1 tsp. fresh thyme leaves; more leaves lightly chopped for garnish
• 1 medium clove garlic, finely chopped
• Kosher salt and freshly ground black pepper
• 13-1/2- or 14-oz. can coconut milk (do not shake)
• 2 cups lower-salt chicken broth; more as needed
• 3-1/2 cups 1/2-inch-diced butternut squash (from a 2-lb. squash)
• 2 medium firm-ripe Bosc pears, peeled, cored, and cut into 1/2-inch pieces (1-1/4 cups)

Tip:

Wondering what parsely root is? Take a look at our test kitchen article.

Melt the butter in a 5- to 6-quart Dutch oven over medium heat. Stir in the onion, carrot, parsnip, turnip, parsley or celery root, and celery and cook, stirring occasionally, until the vegetables begin to soften, about 8 minutes. Stir in the cabbage, ginger, thyme, garlic, 3/4 tsp. salt, and 1/4 tsp. pepper and cook, stirring occasionally, until the cabbage begins to soften, about 3 minutes.

Scoop 1/4 cup of coconut cream from the top of the can and set it aside in a small bowl at room temperature. Add the remaining coconut milk, broth, and the squash and pears to the vegetables. Bring the mixture just to a boil over medium heat, stirring to scrape up any browned bits. Reduce the heat to low, cover, and cook at a bare simmer, stirring occasionally, until the squash is very soft, 20 minutes.

Purée with an immersion blender in the Dutch oven or in batches in a regular blender. Pour the soup through a large coarse strainer set over a large glass measure or bowl. If the soup is too thick, add more chicken broth until thinned to your liking. Season to taste with salt and pepper.

If necessary, reheat the soup in a clean pot. Ladle the soup into bowls, drizzle with the reserved coconut cream, and sprinkle with the lightly chopped thyme.

Arugula, Carrot & Celery Root Salad with Almonds

This salad has everything going for it—spicy arugula, sweet grated carrots and celery root, crunchy almonds—all topped off with a vibrant honey-mustard vinaigrette.Watch a video of Laurie Buckle demonstrating how easy it is to make your own vinaigrette.

• 2 Tbs. apple cider vinegar
• 2 Tbs. honey
• 1 tsp. Dijon mustard
• 6 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 6 medium carrots (1 lb.)
• 1 medium celery root (3/4 to 1 lb.)
• 6 lightly packed cups baby arugula (about 6 oz.)
• 3/4 cup sliced almonds, toasted
• 1/3 cup chopped fresh cilantro

In a small bowl, whisk the vinegar, honey, and mustard. Whisk in the oil and season with 1/2 tsp. salt and a few grinds of pepper.

Peel and trim the carrots and celery root and then grate them in a food processor fitted with a medium grating disk. Transfer to a large bowl. Add the arugula, half of the almonds and half of the cilantro; toss with the vinaigrette. Season to taste with salt and pepper. Sprinkle with the remaining almonds and cilantro and serve.

Sweet Potato and Celery Root Soup

The secret to the not-too-sweet flavor of this velvety soup is celery root, or celeriac. Its light celery-parsley notes balance the sweetness of the potatoes and the pepper bite of the turnips.

• 2 lb. sweet potatoes, peeled and diced (about 5-1/2 cups)
• 1 lb. celery root, peeled and diced (about 3-1/2 cups)
• 3/4 lb. purple-top white turnips, peeled and diced (about 2 cups)
• 3 Tbs. extra-virgin olive oil; more for drizzling
• 2 medium yellow onions, chopped
• Sea salt
• 1 Tbs. chopped fresh thyme
• 2 Tbs. sweet sherry or Marsala
• 4-1/2 to 5 cups homemade or store-bought vegetable or chicken broth (or water)
• 1/2 tsp. freshly grated nutmeg
• 1/8 tsp. ground allspice
• 1/8 tsp. cayenne; more as needed

Put the sweet potatoes, celery root, and turnips in a 6-quart pot. Add 4-1/2 cups water and 1 tsp. salt. Bring to a boil over medium-high heat; then lower the heat to maintain a simmer and cook until completely tender, about 40 minutes.

Meanwhile, heat 2 Tbs. of the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the onions and 1/4 tsp. salt; cook, stirring often, until just beginning to color, about 5 minutes. Stir in the thyme, reduce the heat to low, and cover. Cook, stirring occasionally, until very soft and amber in color, about 20 minutes. Stir in the sherry or Marsala and simmer until the liquid is absorbed, 1 to 2 minutes.

Add the onions, 4-1/2 cups of the broth, the nutmeg, allspice, and cayenne to the pot. Simmer for 5 minutes and then add the remaining 1 Tbs. olive oil. Let cool slightly. Working in batches, purée the soup in a blender. Season to taste with salt and cayenne. If it seems too thick, add the remaining broth.

Reheat the soup if necessary. Ladle into bowls and drizzle some olive oil over each serving.

Sweet Potato and Celery Root Soup

The secret to the not-too-sweet flavor of this velvety soup is celery root, or celeriac. Its light celery-parsley notes balance the sweetness of the potatoes and the pepper bite of the turnips.

• 2 lb. sweet potatoes, peeled and diced (about 5-1/2 cups)
• 1 lb. celery root, peeled and diced (about 3-1/2 cups)
• 3/4 lb. purple-top white turnips, peeled and diced (about 2 cups)
• 3 Tbs. extra-virgin olive oil; more for drizzling
• 2 medium yellow onions, chopped
• Sea salt
• 1 Tbs. chopped fresh thyme
• 2 Tbs. sweet sherry or Marsala
• 4-1/2 to 5 cups homemade or store-bought vegetable or chicken broth (or water)
• 1/2 tsp. freshly grated nutmeg
• 1/8 tsp. ground allspice
• 1/8 tsp. cayenne; more as needed

Put the sweet potatoes, celery root, and turnips in a 6-quart pot. Add 4-1/2 cups water and 1 tsp. salt. Bring to a boil over medium-high heat; then lower the heat to maintain a simmer and cook until completely tender, about 40 minutes.

Meanwhile, heat 2 Tbs. of the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the onions and 1/4 tsp. salt; cook, stirring often, until just beginning to color, about 5 minutes. Stir in the thyme, reduce the heat to low, and cover. Cook, stirring occasionally, until very soft and amber in color, about 20 minutes. Stir in the sherry or Marsala and simmer until the liquid is absorbed, 1 to 2 minutes.

Add the onions, 4-1/2 cups of the broth, the nutmeg, allspice, and cayenne to the pot. Simmer for 5 minutes and then add the remaining 1 Tbs. olive oil. Let cool slightly. Working in batches, purée the soup in a blender. Season to taste with salt and cayenne. If it seems too thick, add the remaining broth.

Reheat the soup if necessary. Ladle into bowls and drizzle some olive oil over each serving.

Arugula, Carrot & Celery Root Salad with Almonds

This salad has everything going for it—spicy arugula, sweet grated carrots and celery root, crunchy almonds—all topped off with a vibrant honey-mustard vinaigrette.Watch a video of Laurie Buckle demonstrating how easy it is to make your own vinaigrette.

• 2 Tbs. apple cider vinegar
• 2 Tbs. honey
• 1 tsp. Dijon mustard
• 6 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 6 medium carrots (1 lb.)
• 1 medium celery root (3/4 to 1 lb.)
• 6 lightly packed cups baby arugula (about 6 oz.)
• 3/4 cup sliced almonds, toasted
• 1/3 cup chopped fresh cilantro

In a small bowl, whisk the vinegar, honey, and mustard. Whisk in the oil and season with 1/2 tsp. salt and a few grinds of pepper.

Peel and trim the carrots and celery root and then grate them in a food processor fitted with a medium grating disk. Transfer to a large bowl. Add the arugula, half of the almonds and half of the cilantro; toss with the vinaigrette. Season to taste with salt and pepper. Sprinkle with the remaining almonds and cilantro and serve.

Arugula, Carrot & Celery Root Salad with Almonds

This salad has everything going for it—spicy arugula, sweet grated carrots and celery root, crunchy almonds—all topped off with a vibrant honey-mustard vinaigrette.Watch a video of Laurie Buckle demonstrating how easy it is to make your own vinaigrette.

• 2 Tbs. apple cider vinegar
• 2 Tbs. honey
• 1 tsp. Dijon mustard
• 6 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 6 medium carrots (1 lb.)
• 1 medium celery root (3/4 to 1 lb.)
• 6 lightly packed cups baby arugula (about 6 oz.)
• 3/4 cup sliced almonds, toasted
• 1/3 cup chopped fresh cilantro

In a small bowl, whisk the vinegar, honey, and mustard. Whisk in the oil and season with 1/2 tsp. salt and a few grinds of pepper.

Peel and trim the carrots and celery root and then grate them in a food processor fitted with a medium grating disk. Transfer to a large bowl. Add the arugula, half of the almonds and half of the cilantro; toss with the vinaigrette. Season to taste with salt and pepper. Sprinkle with the remaining almonds and cilantro and serve.