Celery-Root Remoulade
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound celery root
- Juice of 1 fresh lemon, strained
- 1⅓cups remoulade sauce, or less
- 1whole egg
- 1tablespoon Dijon mustard
- 1teaspoon capers, rinsed
- 1teaspoon chopped cornichons
- 1anchovy, rinsed and chopped
- 1tablespoon fresh chervil, chopped
- 1tablespoon fresh parsley, chopped
- 1tablespoon fresh chives, chopped
- 1tablespoon fresh tarragon, chopped
- 1tablespoon Champagne vinegar
- 1cup vegetable oil
- 2tablespoons olive oil
- 1 to 3tablespoons fresh lemon juice
- Salt and freshly ground white pepper
- 1tablespoon chopped parsley
For the Celery Root
For the Remoulade Sauce
Nutritional analysis per serving (6 servings)
427 calories; 43 grams fat; 3 grams saturated fat; 0 grams trans fat; 31 grams monounsaturated fat; 7 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 3 grams protein; 360 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel the celery root and cut out any deep brown grooves. Grate coarsely using a hand grater or food processor. Place in a bowl of cold water and add the lemon juice. Allow to sit for 10 minutes. Drain, place in a towel and squeeze out excess moisture.
- Step 2
To make the sauce, place all the ingredients except the oils, lemon juice and salt and pepper in a food processor. Blend until very frothy, then slowly drizzle in the oils, with the machine still running, until well blended. Add 1 tablespoon lemon juice, taste and then gradually add enough more to make the sauce piquant but not too acidic. Adjust the salt and pepper.
- Step 3
Toss the celery root with 1 cup remoulade sauce. Add more as needed to coat the celery root and make it juicy. Season with salt and pepper and sprinkle with parsley.
Private Notes
Comments
Watch Melissa's No Fear Celery Root: https://approvedpromo.info/recipes/1015527-celery-root-salad-with-arugu... In chunks, went through food processor like a champ. After preparing celery root for this dish, i add a grated Asian pear to counterbalance all that lemon juice. Fantastic
Next time I would julienne the celery root instead of grating it. Even on the coarsest grater, it was too limp. Be careful of the amount of remoulade - the flavor can overpower the delicate taste of the celery root.
Next time I would julienne the celery root instead of grating it. Even on the coarsest grater, it was too limp. Be careful of the amount of remoulade - the flavor can overpower the delicate taste of the celery root.
Watch Melissa's No Fear Celery Root: https://approvedpromo.info/recipes/1015527-celery-root-salad-with-arugu... In chunks, went through food processor like a champ. After preparing celery root for this dish, i add a grated Asian pear to counterbalance all that lemon juice. Fantastic
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