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)
  • 6 cornichons or sour gherkins
  • 1 Tbs. Dijon mustard
  • ¼ cup sour cream
  • + 4 more ingredients
    • ¼ cup mayonnaise
    • 2 Tbs. fresh lemon juice
    • 1 large celery root (also known as celeriac; about 1-¼ lb.)
    • ¼ cup lightly packed fresh flat-leaf parsley

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 cornichons (sour gherkins)
    • 2 tablespoons crème frache or sour cream
    • 1/4 cup mayonnaise
    • 2 small celery roots
    • 1 pinch dried tarragon
    • +3 other ingredients


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