Sour Cream Recipe

Celery root inspires this light summer salad

For Clark Frasier, salads are no dinner afterthought.

They are a staple.

"I grew up in California, and so salad has always been considered a principal thing in our diet," Frasier said in an e-mail interview.

He and partner Mark Gaier run Arrows, a James Beard award winning restaurant in Ogunquit, Maine, known for its extensive on-site gardens that produce the bulk of what appears on the menu.

The pair recently released a new cookbook highlighting some of their favorite recipes, "Maine Classics."

Included in the book is this recipe for celery root salad with sour cream and herbs, which they offered up for the AP's 20 Salads of Summer series.

"Twenty years ago no one around here ate celery root, an ugly gnarled root usually encrusted with dirt.Now chefs all over are taking a cue from Eastern European cooking and using it as an alternative vegetable," they wrote in the cookbook.

"When you get to the inside of the root, its flavor is delicate and celery-like. It's an old-world classic to use mustard and mayo with celery root, but we make it a little lighter by using sour cream and garden herbs."

Celery root salad

Start to finish: 20 minutes; servings: 6

• 2-pound celery root bulb, peeled and julienned

• 1 small Spanish onion, julienned (about 1 cup)

• Juice of 1 lemon (about 2 tablespoons)

• 2 teaspoons chopped fresh chives

• 1/2 tablespoon chopped fresh tarragon

• 1 tablespoon chopped fresh basil

• 2/3 cup sour cream

• Kosher salt and ground black pepper

In a large nonreactive pot over high heat, bring about 1/2 gallon of water to a boil. Set a large bowl of ice water next to the stove.

Add the celery root and onion to the boiling water and blanch for 1 minute. Use a slotted spoon to transfer the celery root and onion to the ice water and cool for another minute, then drain and pat dry with paper towels. In a large bowl, toss the celery root and onion with the lemon juice, chives, tarragon, basil, sour cream, salt and pepper. Serve chilled.

Nutrition information per serving (values are rounded to the nearest whole number): 120 calories; 45 calories from fat (36 percent of total calories); 5 g fat (3 g saturated; 0 g trans fats); 20 mg cholesterol; 16 g carbohydrate; 3 g protein; 3 g fiber; 320 mg sodium.

Strawberry Sour Cream Ice Cream Recipe | Two Peas & Their Pod

This ice cream is easy to make. Use the ripest, freshest strawberries you can find. Toss them in a bowl with sugar and let them sit for about an hour so their juices can come alive. Next, you mix all of the ingredients together in a blender-strawberries and their juices, sour cream, heavy cream, and lemon juice. You let the mixture chill and then freeze it in your ice cream maker. The result is creamy, slightly tangy, sweet strawberry ice cream.

If you like soft ice cream, go ahead and eat it right away. My favorite part is licking the bowl:) If you prefer hard ice cream, let the ice cream set up in the freezer before serving. Cool off with a giant scoop of Strawberry-Sour Cream Ice Cream this summer. This recipe is a must make!

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1. Slice the strawberries and toss them in a medium bowl with the sugar and vodka or kirsch, if using. I left the alcohol out. Stir until the sugar begins to dissolve and all of the strawberries are coated. Let stand at room temperature for 1 hour, stirring occasionally.

2. Pulse the strawberries and their liquid with the sour cream, heavy cream, and lemon juice in a blender or food processor until almost smooth, but still slightly chunky.

3. Refrigerate mixture for at least one hour. Freeze in your ice cream maker according to the manufacturer’s instructions.

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