You can now read 10 articles in a month for free on BostonGlobe.com. Read as much as you want anywhere and anytime for just 99¢.

The Boston Globe

Food & dining

Fresh Pick

Recipe for crudites of carrots, celeriac, and red cabbage

Sheryl Julian/Globe staff

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.

CARROTS

5carrots
2tablespoons wine vinegar
Salt and pepper, to taste
1tablespoon olive oil
2tablespoons chopped fresh parsley

Continue reading below

1. Grate the carrots into a bowl. Add the vinegar, salt, pepper, olive oil, and parsley.

2. Toss well.

CELERIAC

Salt and pepper, to taste
3teaspoons wine vinegar
1large celeriac
3tablespoons mayonnaise
1teaspoon Dijon mustard
2teaspoons capers

1. Bring a saucepan of salted water to a boil. Add 1 teaspoon of the vinegar.

2. Peel and halve the celeriac. With a small spoon, scoop out the soft middle (about the size of a walnut). Slice the halves and cut them into thin strips. Drop them into the water and cook for 2 minutes. Drain and rinse with cold water. Pat dry.

3. In a bowl, whisk the mayonnaise, mustard, remaining 2 teaspoons vinegar, salt, and pepper. Add the celeriac and capers; toss well. Taste for seasoning and add more salt and pepper, if you like.

RED CABBAGE

½large red cabbage, halved and cored
2tablespoons wine vinegar or cider vinegar
1teaspoon Dijon mustard
Salt and pepper, to taste
2tablespoons olive oil
2tablespoons chopped fresh parsley
3scallions, thinly sliced

1. Slice the cabbage as thinly as possible.

2. In a bowl, whisk the vinegar, mustard, salt, and pepper. Gradually whisk in the oil. Add the cabbage, parsley, and scallions. Toss well. Taste for seasoning and add more salt and pepper, if you like.

3. On a platter or individual plates, arrange the celeriac, carrots, and cabbage separately. Sheryl Julian

This column offers ways to prepare native ingredients from the farmers’ market, farm stand, or fishmonger.

To see previous recipes for haddock, hake, striped bass, eggplant, corn, tomatoes, cabbage, pork, Brussels sprouts,

and more, go to www.bostonglobe.com/food.

Loading comments...

You have reached the limit of 10 free articles in a month

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week