
Celeriac Remoulade

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Given its appearance, it is no surprise that American cooks haven't experimented much with this subtle-tasting root vegetable. Also known as celery root, it is covered with various tuberlike growths and irregularities that seem strangely malevolent to some observers. The texture is reminiscent of a turnip, but the flavor is like celery though more delicate and somehow more satisfying. It can be braised or roasted, but one of the most delightful ways to serve it is to cut it into thin matchsticks and toss them with mayonnaise. The name of this recipe is confusing, since it is not made with the classic French rémoulade saucemayonnaise flavored with shallots and herbsbut with a plain mayonnaise and extra mustard.
ingredients
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serves: 6
1 celeriac
1-2 tablespoons fresh lemon juice
1 cup mayonnaise
2 tablespoons Dijon mustard (or more to taste)
Salt
Pepper
1 tablespoon finely chopped fresh parsley
Nutrition Facts
Celeriac Remoulade
Servings Per Recipe: 6
Amount per Serving
Calories: 189
- Total Fat: 13.5 g
- Saturated Fat: 2 g
- Trans Fat: 0 g
- Cholesterol: 10.2 mg
- Sodium: 410.8 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 1.5 g
- Sugars: 3.8 g
- Protein: 1.7 g
preparation

comments
Mommy_loves_to_cook
May 8, 2012