Celery Root Rémoulade

Celery Root Rémoulade
Photo by Scott Phillips

Ingredients

  • 1 tsp. grated lemon zest
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. fresh tarragon
  • 1 anchovy fillet (optional)
  • 1 Tbs. Dijon mustard
  • 6 cornichons or sour gherkins
  • ¼ cup lightly packed fresh flat-leaf parsley
  • + 4 more ingredients
    • ¼ cup sour cream
    • ¼ cup mayonnaise
    • 2 Tbs. fresh lemon juice
    • 1 large celery root (also known as celeriac; about 1-¼ lb.)

In a food processor, pulse the cornichons, parsley, tarragon, and anchovy (if using) until coarsely chopped. Add the mayonnaise, sour cream, lemon juice, mustard, and zest and process until well combined. Scrape the dressing into a large bowl. Fit the processor with a medium grating disk. Pee...

View full recipe at Fine Cooking

Comments

Variations on Celery Root Rémoulade

  • Celery Root Rémoulade
    • 2 teaspoons fresh lemon juice
    • 1 tablespoon fresh parsley leaves
    • 2 tablespoons crème frache or sour cream
    • 1 pinch dried tarragon
    • +4 other ingredients


Recipe Downloader

RiceSelect

Best Wine Deals

See More Deals »






Snooth Media Network