From Turkey, a delicious and simple salad. You’ll want to stock up on celeriac and oranges once you’ve tasted this combination! Other roots that work well are kohlrabi, turnips, chiogga beets, and winter radishes. Most citrus recipes call for removing the white pith surrounding the fruit, which has a bitter taste. By all means, if you have the patience, do so. I try to get some off, but console myself with the knowledge that the pith contains bioflavanoids, which have many nutritional benefits.

2 t finely grated orange zest
1/2 c orange juice, plus extra if needed
2 1/2 c dice or matchsticks of peeled celeriac
1 garlic clove, crushed or minced
1/3 c walnuts, chopped; or pecans or pine nuts
salt and pepper, to taste
2 oranges, peeled, cut into thin rounds or chopped up, and seeded, if necessary
fresh, chopped parsley, cilantro, rosemary, etc., for garnish, optional

1. Combine zest and orange juice in a serving bowl. As you cut up the celeriac, add it to the orange juice to prevent browning. You may need to add a bit more juice if the celeriac is not all coated.

2. Add the garlic (minced if you don’t mind eating raw garlic), walnuts, salt and pepper. Just before serving, stir in the orange slices. Sprinkle with fresh chopped herb, if using.