Celeriac Salad

Ingredients

• 1.5 pounds celery root shredded peeled
• 1 teaspoon dijon mustard 
• 0.3 cup chives fresh minced
• 2  garlic heads whole
• 0.5 cup cup heavy whipping cream sour low-fat
• 0.3 cup low-salt chicken broth 
• 0.3 teaspoon pepper divided
• 0.5 teaspoon salt divided
• 0.5 teaspoon sugar 
• 0.3 cup citrus champagne vinegar 

Equipment

• bowl
• oven
• blender
• aluminum foil

Directions

1. Preheat oven to 40
2. Remove white papery skin from garlic heads (do not peel or separate the cloves).
3. Cut 1/4 inch from the top of each head; lightly coat cut surfaces with cooking spray; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Wrap each head separately in foil.
4. Bake at 400 for 45 minutes; let cool 10 minutes. Separate cloves; squeeze out garlic pulp; discard skins.
5. Place garlic pulp, 1/4 teaspoon salt, 1/8 teaspoon pepper, sour cream, broth, vinegar, mustard, and sugar in a blender; process until smooth.
6. Pour dressing into a bowl; cover and chill 2 hours.
7. Combine celeriac and chives in a large bowl; add dressing, and toss well.
8. Serve immediately.