Recipe courtesy of Alton Brown
Show: Good Eats
Episode: Celeryman
Save Recipe Print
Total:
1 hr 25 min
Prep:
25 min
Inactive:
1 hr
Yield:
4 servings
Level:
Easy

Ingredients

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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Crab Cakes with Remoulade Sauce

Recipe courtesy of Katie Lee

Celery and Parmesan Salad

Recipe courtesy of Ina Garten

Lemon-Herb Grilled Chicken with Apple, Celery and Snap Pea Slaw

Recipe courtesy of Marcela Valladolid

Celery Root Remoulade

Recipe courtesy of Melissa d'Arabian

Celery Root Remoulade

Recipe courtesy of Ina Garten

Celery Root Remoulade

Recipe courtesy of Melissa d'Arabian

Celery Root Remoulade

Recipe courtesy of Michele Urvater

Celery Root Remoulade

Recipe courtesy of Gourmet Magazine

Browse Reviews By Keyword

          Latest Stories