Recipe courtesy of Gourmet Magazine

Celery Root Remoulade

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  • Level: Easy
  • Yield: 2 servings
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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


  1. 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.
  2. 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.