Dottie Adamson’s Mock Crab Salad Or Celeriac Dip (narsai)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | California | *california, Appetizers, Mc-recipe, Vegetables | 8 | Servings |
INGREDIENTS
| 1 1/2 | c | Celeriac |
| 3 | T | Lemon juice |
| 2 | T | White wine vinegar |
| 1/4 | t | Black pepper |
| 1/2 | t | Salt |
| 1 | t | Mustard powder |
| 3 | T | Mayonnaise |
| 5 | T | Sour cream |
INSTRUCTIONS
Grate 1-1/2 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) http://www.kcbs.com/narsai/ Recipe by: Chef Narsai David, San Francisco Posted to MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu> on May 08, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 46
Calories From Fat: 30
Total Fat: 3.4g
Cholesterol: 5.3mg
Sodium: 277mg
Potassium: 71.9mg
Carbohydrates: 3.9g
Fiber: <1g
Sugar: <1g
Protein: <1g