White asparagus, potato and celeriac salad

    (2)

    A unique salad with white asparagus, potatoes, celeriac, tomatoes, alfalfa and dill, finished with a creamy and tangy dressing.


    1 person made this

    Ingredients
    Serves: 4 

    • 500g white asparagus
    • 1 small celeriac
    • 300g potatoes
    • 4 tomatoes
    • 1 punnet alfalfa sprouts
    • 1 bunch dill, chopped
    • For the dressing
    • 125ml double cream
    • 1 small tub natural yoghurt
    • 60g mayonnaise
    • 2 lemons, juiced
    • salt and pepper to taste

    Method
    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Peel the asparagus with a vegetable peeler from top to bottom, starting below the tips. Cut off any woody ends with a knife. Place the asparagus in a large wide pan and just cover with water. Bring to the boil, then reduce the heat and simmer gently until the spears are tender and can be easily pierced with a sharp knife, about 20 to 25 minutes, depending on the thickness of the asparagus. Remove the stems and drain. Cut into bite-sized pieces.
    2. Meanwhile, cook the celeriac and potatoes in two separate pans in salted water until they can be easily pierced with a sharp knife. Remove from the water and let cool. Peel, slice and set aside.
    3. Pour boilng water over the tomatoes, remove the skins and cut them into eighths. Place the tomatoes in a bowl with the asparagus, celeriac, potatoes, tomatoes, alfalfa and dill.
    4. Whisk the cream, yoghurt and lemon juice in a small bowl. Gently mix with the salad and season with salt and pepper. Let it sit for a few minutes before serving to allow the flavours to come together.

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