Homemade yogurt with grated raw celery Calories

Yes. The celery in this dish is celeriac, or celery root, and it can be eaten raw when peeled and washed well. Finely grating it gives the yogurt mixture a tender texture without cooking.

Mix the grated celeriac into the yogurt right away, or toss it with a little lemon juice first. Celeriac browns after exposure to air, so avoid leaving it grated on the counter while preparing other ingredients.

Garlic is a common addition, although it is not essential. Stir a small amount of crushed garlic into the yogurt before adding the grated celeriac, then taste; raw garlic can quickly overpower the mild root.

Yes. Chopped walnuts are a popular addition to this yogurt-and-celeriac mixture, adding a crisp texture and nutty flavor. Fold them in just before serving to keep them from softening in the yogurt.

Grated celeriac releases moisture as it sits, and salt can draw out more liquid. Mix the dish close to serving time, salt it at the end, and use thick or strained yogurt if you want a firmer texture.

Serve homemade yogurt with grated raw celery as a cold side or dip alongside grilled meats, kebabs, or other Mediterranean-style dishes. It also works on a mezze table with bread and other small plates.

Keep it covered and refrigerated, and eat it within 3–4 days. The celeriac may release water and lose its crisp texture before then, so the mixture is usually best when served soon after it is made.

Yes. This dish works with yogurt alone, and mayonnaise is not needed. For a thicker, creamier result, use strained yogurt; garlic, lemon juice, and walnuts can add flavor without changing the basic preparation.

It can for some people: raw celeriac contains fiber, and yogurt contains lactose. If either tends to bother you, try a small serving first; persistent symptoms after eating it are a reason to avoid the dish.