Dottie adamson's mock crab salad or celeriac dip (narsai)

8 Servings

Ingredients

Quantity Ingredient
1½ cup Celeriac
3 tablespoons Lemon juice
2 tablespoons White wine vinegar
¼ teaspoon Black pepper
½ teaspoon Salt
1 teaspoon Mustard powder
3 tablespoons Mayonnaise
5 tablespoons Sour cream

Directions

Grate 1-½ Cups peeled raw celery root on finest shredder.

Add other 7 ingredients: lemon juice through sour cream. Mix well. Leave for 1-2 hours in refrigerator. Mix again. Serve on tiny crackers like wheat thins.

VARIATION: use lowfat mayonnaise and substitute lowfat plain yogurt, drained, for the sour cream.

Hanneman 5/7/98. See Also: Narsai's Kitchen c/o KCBS (1997: SF/Berkeley)

Recipe by: Chef Narsai David, San Francisco Posted to MC-Recipe Digest by Kitpath <phannema@...> on May 08, 1998

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