CELERY -ROOT RéMOULADE
Steps:
- Whisk together 1/4 cup buttermilk, cornstarch, salt, and cayenne in a small heavy saucepan until smooth. Whisk in yolk, then remaining 1/2cup buttermilk. Cook over moderately low heat, whisking constantly, until mixture comes to a simmer and thickens, 4 to 5 minutes. Transfer to a small bowl.
- Whisk in oil, herbs, anchovy, cornichon, capers, shallot, mustard, sugar, lemon juice, and salt and pepper to taste. Chill rémoulade, covered, at least 30 minutes.
- Whisk water into rémoulade to thin and toss with celery root.
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Bhoilentika Ghimire
[email protected]Not a fan. The celery root was too strong for me and the remoulade sauce was too tangy.
Phumudzo Raduvha
[email protected]Easy to make and delicious! I used a food processor to make the remoulade and it came out perfect. The celery root was a bit tough, but I think that was because I didn't cook it long enough.
Monsur Ali
[email protected]I've made this recipe a few times now and it's always a hit. The celery root is mild and creamy, and the remoulade sauce is tangy and flavorful. I like to serve it with roasted chicken or fish.
Arati Gurung
[email protected]This celery root remoulade was a delightful surprise! I love the creamy, tangy sauce and the crunch of the celery root. It's a great side dish for roasted meats or fish, and it also makes a great sandwich spread.