Food Service Version
Yield
15 cups
Ingredients
10 cups shredded carrots
5 cups peeled and shredded celeriac
1 ¼ cups raisins
1 ¼ cups walnuts
10 Tbsp canola oil
10 Tbsp lemon juice
5 Tbsp honey
5 small shallots, minced
1 Tbsp salt
1 ¼ tsp black pepper
5 cups peeled and shredded celeriac
1 ¼ cups raisins
1 ¼ cups walnuts
10 Tbsp canola oil
10 Tbsp lemon juice
5 Tbsp honey
5 small shallots, minced
1 Tbsp salt
1 ¼ tsp black pepper
Directions
- Whisk oil, lemon juice, honey, shallot, salt, and pepper in a large bowl.
- Add carrots, celeriac, raisins, and walnuts. Toss to combine.
Home Version
Yield
4 servings, ~3/4 cup each
Ingredients
2 cups shredded carrots (about 4 medium)
1 cup peeled and shredded celeriac
¼ cup raisins
¼ cup walnuts
2 Tbsp canola oil
2 Tbsp lemon juice
1 Tbsp honey
1 small shallot, minced
½ tsp salt
¼ tsp black pepper
1 cup peeled and shredded celeriac
¼ cup raisins
¼ cup walnuts
2 Tbsp canola oil
2 Tbsp lemon juice
1 Tbsp honey
1 small shallot, minced
½ tsp salt
¼ tsp black pepper
Directions
- Whisk oil, lemon juice, honey, shallot, salt, and pepper in a large bowl.
- Add carrots, celeriac, raisins, and walnuts. Toss to combine.
Source: Eating Well
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