Celery remoulade


1 lb celery root (3 to 3 1/2″ across)
1 1/2 tsp salt
1 1/2 tsp lemon juice
2-3 tbsp chopped fresh parsley, optional
1 1/2 generous tsp dijon-type mustard
3 tbsp boiling water
1/3-1/2 cup olive oil or salad oil
2-3 tbsp red wine vinegar
Salt and pepper

How to prepare

Celery root can be tough unless very finely shredded, you need a machine to do that For you To prepare the celery root: To prevent the celery from discoloring, work quickly peel the brown outside off the Celery root with a short, stout knife, cut into chunks, and shred in the machine at Once, toss in a bowl with the salt and lemon juice (if you are doing a lot, shred And season in batches in order to prevent it from yellowing ) to make the dressing: Meanwhile, warm other bowl in hot water, dry it add the mustard, and by dribbles Whisk in the boiling water, then the oil, finally dribble and whisk in the vinegar To make a thick, creamy sauce to assemble: taste the celery root if it seems salty, Rinse it in cold water, drain, and dry it fold it into the sauce, and correct Seasoning fold with the optional parsley makes 6 to 8 servings ahead-of-time note: The celery root is ready to serve now, but will be more tender if it steeps in the Refrigerator several hours it will keep several days, covered, in the refrigerator Recipes from the way to cook By julia child.

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