Celery Root Remoulade
Instructions:
Although rémoulade is usually paired with cold seafood salads, it is also excellent with crunchy raw vegetables. 2 tablespoons fresh lemon juice 11â„2 pounds celery root (celeriac), trimmed and peeled 1â„2 cup mayonnaise 2 tablespoons Dijon mustard 1 tablespoon chopped fresh parsley 1â„4 teaspoon ground black pepper
Makes 6 accompaniment servings Prep: 25 minutes plus chilling
- Pour lemon juice into large bowl. With adjustable- blade slicer or very sharp knife, cut celery root into 1â„8-inch-thick matchstick strips. Immediately place celery root in lemon juice as it is cut, tossing to coat completely to prevent celery root from browning.
- In small bowl, combine mayonnaise, mustard, parsley, and pepper. Add to celery root and toss to coat. Cover and refrigerate at least 1 hour to blend flavors or up to overnight.