Celery-Root Remoulade

Recipe from Anne Kearney

Adapted by Julia Reed

Published July 19, 2003

Total Time
20 minutes
Rating
4(24)
Comments
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—Julia Reed

Featured in: FOOD; Fitting the Mold

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Ingredients

Yield:6 servings

FOR THE CELERY ROOT

  • 1 pound celery root

  • Juice of 1 fresh lemon, strained

  • 1 ⅓ cups remoulade sauce, or less

FOR THE REMOULADE SAUCE

  • 1 whole egg

  • 1 tablespoon Dijon mustard

  • 1 teaspoon capers, rinsed

  • 1 teaspoon chopped cornichons

  • 1 anchovy, rinsed and chopped

  • 1 tablespoon fresh chervil, chopped

  • 1 tablespoon fresh parsley, chopped

  • 1 tablespoon fresh chives, chopped

  • 1 tablespoon fresh tarragon, chopped

  • 1 tablespoon Champagne vinegar

  • 1 cup vegetable oil

  • 2 tablespoons olive oil

  • 1 to 3 tablespoons fresh lemon juice

  • Salt and freshly ground white pepper

  • 1 tablespoon chopped parsley

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

10 grams carbs; 28 milligrams cholesterol; 428 calories; 31 grams monosaturated fat; 7 grams polyunsaturated fat; 3 grams saturated fat; 43 grams fat; 2 grams fiber; 362 milligrams sodium; 3 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Peel the celery root and cut out any deep brown grooves. Grate coarsely using a hand grater or food processor. Place in a bowl of cold water and add the lemon juice. Allow to sit for 10 minutes. Drain, place in a towel and squeeze out excess moisture.

  2. Step 2

    To make the sauce, place all the ingredients except the oils, lemon juice and salt and pepper in a food processor. Blend until very frothy, then slowly drizzle in the oils, with the machine still running, until well blended. Add 1 tablespoon lemon juice, taste and then gradually add enough more to make the sauce piquant but not too acidic. Adjust the salt and pepper.

  3. Step 3

    Toss the celery root with 1 cup remoulade sauce. Add more as needed to coat the celery root and make it juicy. Season with salt and pepper and sprinkle with parsley.

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Ratings

4 out of 5
24 user ratings
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Comments

Anne

Watch Melissa's No Fear Celery Root: https://body-change.today/recipes/1015527-celery-root-salad-with-arugu... In chunks, went through food processor like a champ. After preparing celery root for this dish, i add a grated Asian pear to counterbalance all that lemon juice. Fantastic

epmolander

Next time I would julienne the celery root instead of grating it. Even on the coarsest grater, it was too limp. Be careful of the amount of remoulade - the flavor can overpower the delicate taste of the celery root.

epmolander

Next time I would julienne the celery root instead of grating it. Even on the coarsest grater, it was too limp. Be careful of the amount of remoulade - the flavor can overpower the delicate taste of the celery root.

Anne

Watch Melissa's No Fear Celery Root: https://body-change.today/recipes/1015527-celery-root-salad-with-arugu... In chunks, went through food processor like a champ. After preparing celery root for this dish, i add a grated Asian pear to counterbalance all that lemon juice. Fantastic

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Credits

Adapted from Anne Kearney

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