Celery Remoulade

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Thank you Laura from GA. I just assumed I would find the recipe for Cream Fraiche with the recipe for Celery Root. But alas, I did not!!! Next time I better take notes. I am grateful for this website but if I had one complaint, well not really a complaint, but I could make one change I would like to be able to type in a question or term and get answers or definitions, possibly conversions. What do you think Food Network? Have not tried this recipe yet but I'll follow Alton anywhere. At least once. Love that man.

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Okay, the root wasn't what I expected. It was kind of chewy. I was expecting crisp and light like apple or perhaps water chestnut. Besides the texture, the flavor was a bit like someone over did cole slaw with celery salt (which is potent stuff. But, the creme fraishe recipe was worth the experiment so I can make it for other recipes. Thanks AB for a tour of a new ingredient though, perhaps my root just wasn't fresh.

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I never ate celery root before. While slicing it, I tried a few raw pieces. Tastes like a firm celery-flavored apple. Not a crazy great flavor, but not unpleasant either. The sauce alton came up with for it is excellent and tasty, and makes the celery root tasty. It's like a coleslaw. Neat recipe, Alton -- Thank you very much for it!!!

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i did catch the recipe for creme fraiche. 3 parts heavy cream, one part yogurt with active culture. Mix together, cover, and set in a warm corner of the kitchen for 12 hours. Then refridgerate for up to 2 weeks. Hope this helps!

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would love to try it but did not catch all the Cream Fraiche recip he talked to fast.
cant find it on his Food net work pages any where. Did anyone get it......
I got 3 parts Heavy Cream ... 1 Part
Cultured Yogurt.......