CELERY ROOT REMOULADE
Steps:
- Use a serrated knife to peel the celery root of all the brown outer portions, like peeling a pineapple. Cut the celery root into thin matchsticks with a mandoline, or grate them in a food processor fitted with the coarsest grating blade. With the food processor, press a little as you feed the chunks through and you will have larger shreds. Place the celery root in a large bowl, sprinkle with 1 1/2 teaspoons of the salt and 2 tablespoons of lemon juice, and allow to stand at room temperature for about 30 minutes.
- Meanwhile, in a small bowl whisk together the mayonnaise, the 2 mustards, the remaining tablespoon of lemon juice, the vinegar, the remaining 1/4 teaspoon of salt, and the pepper. Add enough sauce to lightly moisten the salad. (You may have some sauce left over.) Serve cold or at room temperature.
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Retal Sherif
[email protected]This is a great recipe. I've made it several times and it's always a hit. The remoulade is creamy and flavorful, and it's the perfect addition to any dish.
Thando Huis
[email protected]This remoulade is so easy to make and it's so delicious! I love the combination of flavors. It's the perfect dipping sauce for vegetables, or you can use it as a spread on sandwiches or wraps.
Sajha Muhammad
[email protected]This was a great recipe! I made it for a party and it was a hit. The remoulade was creamy and flavorful, and it was the perfect addition to the roasted vegetables I served it with.
Randall Hunter
[email protected]I'm not a huge fan of celery root, but this remoulade was really good! The flavors were complex and the texture was surprisingly smooth. I would definitely recommend this recipe to anyone looking for a new way to enjoy celery root.
Raja Sijad
[email protected]This remoulade was delicious! I used it on some roasted potatoes and it was the perfect complement. The flavors were well-balanced and the texture was creamy and smooth. I will definitely be making this again.