Sweet and sour celery and rutabaga

Name: Sweet and sour celery and rutabaga
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 250 g Celeriac (peeled and finely grated); 250 g rutabaga (peeled and finely grated); 4 TABLESPOONS Parsley (roughly chopped); 4 TABLESPOONS Dill (roughly chopped); 50 g Capers (roughly chopped); 4 TABLESPOONS lemon juice, 1 teaspoon apple vinegar; 4 TABLESPOONS olive oil, 4 tablespoons sunflower oil; 3 TSP Mustard (e.g. Dijon); 2 Garlic cloves (crushed); 2 TEASPOONS Sugar; 100 g dried sour cherries; 7-10 Tbsp salt, some black pepper

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 2

250 g Celeriac (peeled and finely grated)
250 g rutabaga (peeled and finely grated)
4 TABLESPOONS Parsley (roughly chopped)
4 TABLESPOONS Dill (roughly chopped)
50 g Capers (roughly chopped)
4 TABLESPOONS lemon juice, 1 teaspoon apple vinegar
4 TABLESPOONS olive oil, 4 tablespoons sunflower oil
3 TSP Mustard (e.g. Dijon)
2 Garlic cloves (crushed)
2 TEASPOONS Sugar
100 g dried sour cherries
7-10 Tbsp salt, some black pepper

Directions

1
The grated celery and beetroot are placed in a bowl. Then add the remaining ingredients and mix thoroughly with your bare hands. Yotam Ottolenghi, who has a very special relationship with vegetables, calls this process "massaging".
2
This, according to his thesis, makes the vegetables take on the aromas better. If you like, you can taste the salad at the end with salt, pepper, sugar and vinegar - you may need a little more than what is indicated in the list of ingredients.
3
The whole thing should then be left to stand for about an hour, so that the salad tastes like something. You can also keep the salad in the fridge for two days and add a little bit of the fresh herbs just before you eat, because of the beautiful sight of it.