Recipe courtesy of Gourmet Magazine

Celery Root Remoulade

  • Level: Easy
  • Yield: 2 servings
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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

  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.

Celery Root Remoulade

Celery Root Remoulade

Celery Root Remoulade

Celery Root Remoulade

Celery Root Remoulade

Celery Root Remoulade

Celery Remoulade

Crab Burgers with Celery Root Remoulade Slaw