Recipes

Spicebag slaw

Paul Flynn's face
Paul Flynn
Sat Oct 31 2020 - 05:55
Serves: 10
Course: Side Dish
Cooking Time: 0 hr 30 mins
Ingredients
  • 1 large head of celeriac, peeled and grated.
  • 2 carrots, peeled and grated.
  • 1 red onion, peeled and very thinly sliced.
  • 50g raisins, soaked in boiling water
  • 400mls creme fraiche
  • 1 tsp spicebag spice
  • Juice of 1 lemon
  • 1 tbsp honey
  • Salt and pepper

1. Put the vegetables into a bowl.

2. Drain the raisins and add them and all the remaining ingredients to the vegetables.

3. Check for seasoning, mix well, then chill until needed.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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