Pink Ribbon Cooking LLC Copyright 2013

Pink Ribbon Cooking LLC Copyright 2013

Chef Curtiss Hemm is the founder and Executive Director of Pink Ribbon Cooking, LLC.

Chef Curtiss Hemm is the founder and Executive Director of Pink Ribbon Cooking, LLC.

Intimately touched by his wife’s breast cancer diagnosis and the loss of her mother to lung cancer, Chef Curtiss Hemm now channels his professional skills and time toward raising awareness and supporting organizations that are on the frontline in the fight against cancer.  

From Chef Curtiss: Never judge a book by its cover. Celeriac is one of those vegetables that will give you anxiety in the market, with its ugly exterior, stalky top and furry beard. However, inside is a delicious root vegetable perfect for a quick salad.

Ingredients

  • 2 cups celeriac root, peeled, rinsed, cut into 2″ sticks or grated
  • 3 tbsp. mayonnaise
  • 2 tbsp. dijon mustard
  • ¼ cup chive, minced
  • 2 tbsp. cider vinegar
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 tsp. lemon juice

Instructions

  1. Combine all ingredients but the celeriac root in a bowl and whisk until smooth and uniform.
  2. Add the celeriac root and mix well to combine. Serve on a platter or divided among 4 plates or onto a large platter as part of a buffet.

Nutrition Facts

Servings: 4

Amount Per Serving

  • Calories: 132
  • Total Fat: 8.64g
  • Cholesterol: —
  • Sodium: 327mg
  • Total Carbs: 11.81g
  • Dietary Fiber: 2.69g
  • Sugars: 2.27g
  • Protein: 2.54g

Chef Curtiss Hemm is the founder and Executive Director of Pink Ribbon Cooking, LLC. He is the author of Garde Manger: The Cold Kitchen, a contemporary culinary textbook. He currently sits on the Vermont Hope Lodge Advisory Committee Council 2013 and the Vermonters Taking Action Against Cancer (www.vtaac.org) Quality of Life Work Group. Learn more at www.pinkribboncooking.com.

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