Celery Root Remoulade

Name: Celery Root Remoulade
Prep time: 15 min
Total time: 45 min
Ingredients: 2 pounds celery root; 1 3/4 teaspoons kosher salt; 3 tablespoons freshly squeezed lemon juice; 1 cup good mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon whole-grain mustard; 2 teaspoons Champagne vinegar or white wine vinegar; Pinch freshly ground black pepper

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Prep Time: 15 minutes

Total: 45 minutes

Servings: 5

Cost: $5.50 /serving

Author : Ina Garten

food processor european recipes french recipes

Ingredients

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2 pounds celery root1 3/4 teaspoons kosher salt3 tablespoons freshly squeezed lemon juice1 cup good mayonnaise1 tablespoon Dijon mustard1 tablespoon whole-grain mustard2 teaspoons Champagne vinegar or white wine vinegarPinch freshly ground black pepper

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Instructions

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Step 1

Use a serrated knife to peel the celery root of all the brown outer portions, like peeling a pineapple. Cut the celery root into thin matchsticks with a mandoline, or grate them in a food processor fitted with the coarsest grating blade. With the food processor, press a little as you feed the chunks through and you will have larger shreds. Place the celery root in a large bowl, sprinkle with 1 1/2 teaspoons of the salt and 2 tablespoons of lemon juice, and allow to stand at room temperature for about 30 minutes.

Step 2

Meanwhile, in a small bowl whisk together the mayonnaise, the 2 mustards, the remaining tablespoon of lemon juice, the vinegar, the remaining 1/4 teaspoon of salt, and the pepper. Add enough sauce to lightly moisten the salad. (You may have some sauce left over.) Serve cold or at room temperature.