New Hampshire Harvest of the Month
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Carrot Celeriac Slaw

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

Directions
  1. Whisk oil, lemon juice, honey, shallot, salt, and pepper in a large bowl.
  2. 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

Directions
  1. Whisk oil, lemon juice, honey, shallot, salt, and pepper in a large bowl.
  2. Add carrots, celeriac, raisins, and walnuts. Toss to combine.

Source: Eating Well

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Questions or suggestions? Contact Stacey Purslow via email.
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CREDITS

© 2018 New Hampshire Harvest of the Month

Poster designs by Kathryn Hansis 

​Website by White Birch Creative
  • Home
  • Get Started
  • Materials
    • September: Broccoli & Cauliflower
    • October: Kale
    • November: Sweet Potatoes
    • December: Winter Squash
    • January: Parsnips
    • February: Cabbage
    • March: Beets & Rutabaga; Maple Syrup
    • April: Carrots
    • May: Mixed Greens
    • June: Herbs and Dairy
    • July: Berries
    • August: Tomatoes
  • Resources
    • Harvest Lessons
    • Reading List
    • Guides
    • Nationwide
    • More
  • About
  • Recipes
  • Shop
  • Farm Fresh