We’re Cooking: Celery Root and Horseradish Dip

celery root dip

Creating something delicious out of the most unlikely ingredients is always fun for me.  This included two unlikely roots that when blended together created a flavorful, French influenced dip for fresh veggies and crusty bread. I am a big fan of celeriac (or celery root), but in the past have used it in soups or to a make a puree with potatoes or cauliflower. I wasn’t sure about using it raw, but since it is essentially celery, I figured it should work. I also love the flavor of fresh horseradish and have been able to get my hands on some growing in a friend’s garden on the Big Island. Grating both with a microplane, along with a little freshly grated garlic, lemon, Dijon, salt, pepper and a touch of mayo, creating almost a rémoulade and transporting you to lunchtime in Paris. Add a touch of hot sauce as well, if you want a bit of extra heat.


Celery Root and Horseradish Dip
1 1/2 pound celery root, peeled
4 inch piece of horseradish, peeled
2 garlic cloves
1 teaspoon Dijon mustard
Juice and zest of 1/2 lemon
Splash Worcestershire sauce
1/2 teaspoon hot sauce
1/2 teaspoon each salt and pepper
1 tablespoon chopped fresh parsley
1/2 tablespoon chopped fresh thyme
2 tablespoons mayonnaise, or more to your taste
Fresh and blanched vegetables for dipping, like radishes touched with a hint of salt, cucumber, squash, peppers, etc., sliced for serving

Using a microplane grate the celery root into a mixing bowl. You can use a box grater if that is all you have, but the finer the grate the better the ingredients will combine. Grate the garlic and the horseradish on top of the celeriac.  Add the remaining ingredients and stir to combine. Serve immediately with veggies and bread.