Celery Root Remoulade | JC100 – Week 12

Well here we are – the last recipe from Week 12. First was the asparagus with the hollandaise sauce, then followed up some fresh provencal tomatoes, then Julia’s easy homemade mayonnaise and now we feature the creamy salad: Celery Root Remoulade.

Celery Root Remoulade

  • 1 1/4 pod of untrimmed celery root (can’t find celery root? Substitute with a mixture of parsnip and turnip)
  • 1/2 lemon for rubbing & juice
  • 1/2 tsp salt
  • 1 tbsp djion mustard
  • 3 tbsp sour cream
  • 2 tbsp mayonnaise
  • 1/2 tsp fresh ground pepper
With a sharp knife, slice off the knobby end of the celery root and most of the thick brown peel. Trim the bits of brown remaining in the surface cracks (but don’t worry, you don’t need to get it all). Slice the peeled root in half (if you find a spongy area in the centre, just cut it out). Rub the pieces with lemon to prevent discolouring.
Shred into small thin ribbons using a mandolin or a knife. After ribboning the celery root, toss with salt and 1 tsp of lemon juice. Let the shreds marinate and soften for about 30 minutes or up to an hour before dressing.

Stir together the mustard, sour cream, mayonnaise and pepper in a small bowl. Fold the dressing into the celery root and toss to mix well, then taste, add more salt, pepper or lemon juice as needed. Cover with plastic wrap and refrigerate for an hour or two.

When ready to serve, taste again and adjust the seasonings. If you wish, arrange on large leaves of lettuce and garnish with parsley or a tomato rose.

Hope you enjoy this easy summer salad,

Bob & Carlene

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