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The Boston Globe

Food & dining

Fresh Pick

Recipe for crudites of carrots, celeriac, and red cabbage

Serves 4

For many years in France, if you went to a neighborhood bistro and cafe, you would almost certainly see some version of this dish. The French word crudite means raw, but sometimes the dish contains small potatoes that are steamed and tossed with vinaigrette dressing, cooked and grated beets, or slender green beans. This version combines grated carrots with a vinegary dressing, the root celery knob called celeriac, tossed with a mayonnaise sauce, and finely cut red cabbage with a Dijon vinaigrette. Serve them on a little lettuce or frisee or as is, with a crusty baguette.

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