Celery Root Rémoulade

Celery Root Rémoulade
Photo by Scott Phillips

Ingredients

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

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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