Celery Root Rémoulade

Celery Root Rémoulade
Photo by Scott Phillips

Ingredients

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

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
    • 1/2 teaspoon Dijon mustard
    • 2 cornichons (sour gherkins)
    • 2 small celery roots
    • 1/2 teaspoon bottled capers
    • 1 pinch dried tarragon
    • +3 other ingredients


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