Time 2h10m Yield 12 servings Number Of Ingredients 13 Steps:
Combine the celery, apples, jalapeno and green and purple cabbage in a bowl. In a separate bowl, mix the olive oil, mustard, sugar, vinegar, cayenne, salt and celery salt. Pour over the cabbage mix and toss to combine. Cover and refrigerate for 2 hours. Before serving, toss in the cilantro leaves.
Time 40m Number Of Ingredients 6 Steps:
Combine all ingredients in a bowl, and toss. Let stand for 30 minutes before serving.
Yield Makes 4 to 6 servings Number Of Ingredients 9 Steps:
Whisk first 5 ingredients in a medium bowl. Add celery and celery leaves, thinly sliced fennel and chopped fennel fronds, and apple; toss to coat. Season to taste with salt and pepper.
Time 5m Yield 4 servings Number Of Ingredients 12 Steps:
Toss the celery root and apples with the lemon juice and orange juice (to prevent discoloration). Toss again with the scallions, zests, mayonnaise, salt and pepper. Just before serving, toss again with the chopped mint leaves. Garnish with mint sprigs and serve.
Time 50m Yield 10 Number Of Ingredients 12 Steps:
Mix cabbage, onion, carrot, fennel, and parsley in a large bowl. Whisk mayonnaise, vinegar, sugar, oil, mustard, salt, and pepper together in a separate bowl; pour over cabbage mixture and toss to coat. Cover bowl with plastic wrap and refrigerate until chilled, about 30 minutes.
Time 1h10m Yield 6 Number Of Ingredients 7 Steps:
Preheat an oven to 375 degrees F (190 degrees C). Bring a large steamer pot of water to a boil. Place fennel, celery root, and onion slices in the steamer insert. Steam until tender, approximately 7 to 10 minutes. Spread the steamed vegetables and apple slices evenly in the bottom of an 8 x 8-inch baking dish. Sprinkle with salt and pepper. Pour cream around the sides of the dish until the liquid reaches half-way to the top. Sprinkle with shredded cheese, and cover tightly with foil. Bake in preheated oven until hot and bubbly and cheese has melted, approximately 40 minutes.
