Celery Root Remoulade

Yield:
2 servings
Level:
Easy
Ingredients
  • 1/4 cup mayonnaise
  • 2 tablespoons creme fraiche or sour cream
  • 2 cornichons (sour gherkins), minced, or 1 tablespoon minced dill pickle
  • 1 tablespoon minced fresh parsley leaves
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon drained bottled capers, minced
  • 1/2 teaspoon Dijon mustard
  • Pinch dried tarragon, crumbled
  • 2 small celery roots (about 1 1/4 pound total), peeled and cut into matchstick pieces or shredded coarse
Directions
  • In a small bowl, stir together mayonnaise, creme fraiche, cornichons, parsley, lemon juice, capers, mustard, tarragon, and salt and pepper, to taste until combined well.

  • In a large saucepan of salted boiling water, cook celery root 2 minutes. Drain celery root in a sieve and refresh under cold water. Dry celery root completely. Add celery root to sauce and stir together. Chill salad until ready to serve.


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    Recipe courtesy of Food Network Kitchen