| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Veg01 |
12 |
servings |
INGREDIENTS
| 2 |
|
Celeriac; grated thin |
| 2 |
|
Carrots; grated thin |
| 2 |
|
Heads Savoy cabbage; chopped fine |
| 2 |
|
Red onions; sliced thin |
| 1/3 |
c |
Red wine vinegar |
| 1/4 |
c |
Sugar |
|
|
Saffron Mayonnaise |
| 6 |
|
Egg yolks |
| 2 |
tb |
Dijon mustard |
| 2 |
ts |
Salt |
| 1 |
pn |
Saffron; crumbled |
| 2 |
tb |
Lemon juice |
| 3 |
c |
Canola oil |
INSTRUCTIONS
To make dressing: Whisk yolks with mustard in bowl. Stir in salt,
pepper, saffron, and lemon juice.
Slowly drizzle in canola oil until thick and creamy consistency.
To make slaw: Toss celeriac, carrot, cabbage, and red onion with red
vinegar, sugar, salt and pepper.
Mix slaw with saffron mayonnaise to taste. (optional: regular
mayonnaise)
Serves a crowd.
Recipe by: Cook's Garden Catalog, Spring/Summer '99
Converted by MM_Buster v2.0l.
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