Root Vegetables with Tabneh | TASTE

Ingredients

• 3 md beets
• 2 md carrots
• ½ celery root
• 1 md kohlrabi
• 4 tbsp freshly squeezed lemon juice
• 4 tbsp olive oil
• 3 tbsp sherry vinegar
• 2 tsp superfine sugar
• ¾ c cilantro leaves, coarsely chopped
• ¾ c flat-leaf parsley, coarsely chopped
• ½ tbsp grated lemon zest
• 1 c scant
• salt and freshly ground black pepper