Celeriac Salad

• 2 whole garlic heads
• Cooking spray
• 1/2 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 1/2 cup low-fat sour cream
• 1/3 cup low-salt chicken broth
• 1/4 cup white wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon sugar
• 6 cups shredded peeled celeriac (about 1 1/2 pounds)
• 1/4 cup minced fresh chives

1. Preheat oven to 400u0b0.
2. Remove white papery skin from garlic heads (do not peel or separate the cloves). 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. Bake at 400u0b0 for 45 minutes; let cool 10 minutes. Separate cloves; squeeze out garlic pulp; discard skins.
3. Place garlic pulp, 1/4 teaspoon salt, 1/8 teaspoon pepper, sour cream, broth, vinegar, mustard, and sugar in a blender; process until smooth. Pour dressing into a bowl; cover and chill 2 hours.
4. Combine celeriac and chives in a large bowl; add dressing, and toss well. Serve immediately.

garlic, cooking spray, salt, pepper, lowfat sour cream, lowsalt chicken broth, white wine vinegar, mustard, sugar, fresh chives

Taken from www.myrecipes.com/recipe/celeriac-salad (may not work)