Celery Root Rémoulade

Celery Root Rémoulade
Photo by Scott Phillips

Ingredients

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

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 tablespoons crème frache or sour cream
    • 1 pinch dried tarragon
    • 1/2 teaspoon bottled capers
    • 1/4 cup mayonnaise
    • 2 teaspoons fresh lemon juice
    • +3 other ingredients


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