Ingredients
- 1 1/2 tablespoons freshly squeezed lemon juice
- 1 1/2 tablespoons Dijon mustard
- 3/4 cup creme fraiche
- 1 head celeriac, approximately 1 pound
- 1/4 teaspoon kosher salt
- Pinch freshly ground black pepper
Directions
In a medium-sized mixing bowl, whisk together the lemon juice, mustard and creme fraiche. Set aside.
Brush excess dirt off of the roots. Cut off the bottom and top of the roots. Cut the roots into quarters and peel. Rinse in cool water if there is any remaining dirt or debris. Slice each quarter on a mandoline into 1-inch long matchstick pieces and transfer directly to the dressing. Add the salt and pepper and stir well to combine. Cover and place in the refrigerator for a minimum of 1 hour and up to 3 before serving.
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By elsie_a_darr_12...
Great Bend, KS
on January 21, 2010
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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.
By generok
Atlanta, GA
on August 02, 2009
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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.
By BAKlineRMR77
Uniontown, OH
on May 09, 2009
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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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