This is a lovely salad which is particularly good with fish. Potatoes, celeraic, swede and sweet potato are simmered then tossed with a creamy dressing.
300g small new potatoes, cut into 2.5cm cubes
200g celeriac, cut into 1cm cubes
200g swede, cut into 1cm cubes
200g sweet potato, cut into 2.5cm pieces
juice of 1/2 lemon
1/3 cup (50g) currants
1/4 cup (35g) pepitas (pumpkin seeds)
1 tablespoon freshly squeezed orange juice
snipped fresh chives and chopped dill to garnish
For the dressing
1 tablespoon fat-free mayonnaise
2 tablespoons plain low-fat yoghurt
1 teaspoon wholegrain mustard
2 tablespoons snipped fresh chives
1 tablespoon chopped fresh dill
pepper to taste
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Directions Preparation:35min › Cook:15min › Extra time:2hours10min › Ready in:3hours
Place the potatoes, celeriac and swede in a saucepan. Add boiling water to cover and bring back to the boil. Reduce the heat and simmer for 10 minutes or until the vegetables are tender.
Meanwhile, place the sweet potato in another saucepan. Cover with boiling water, bring back to the boil and simmer for 3 minutes.
Make the dressing while the vegetables are cooking. Mix the mayonnaise, yoghurt and mustard together. Stir in the chives, dill and black pepper to taste.
Drain all the cooked vegetables well and put them in a large bowl. Add the lemon juice and the dressing, then toss lightly. Set the vegetables aside to cool, then cover and chill them for 2–3 hours.
To finish the salad, use a swivel vegetable peeler or mandolin to cut ribbon strips from the carrots. Mix the carrot strips with the currants and pepitas. Stir in the orange juice. Spread the carrot mixture in a large shallow serving bowl or place on individual plates.
Pile the chilled root vegetables on top of the carrot mixture. Garnish with a scattering of snipped chives and chopped dill, then serve.