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Celery Remoulade
ACTIVE TIME: 25 minutes
TOTAL TIME: 1 hour 25 minutes
Yield: 4 servings
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- 1 1/2 tablespoons freshly squeezed lemon juice
- 1 1/2 tablespoons Dijon mustard
- 3/4 cup creme fraiche
- 1 (1-pound) head celeriac
- 1/4 teaspoon kosher salt
- Pinch freshly ground black pepper
Specialized Hardware
Mandoline
ACTIVE TIME: 25 minutes
TOTAL TIME: 1 hour 25 minutes
Yield: 4 servings
Procedure
- Whisk together the lemon juice, mustard, and crème fraiche in a medium mixing bowl. Set aside.
- Brush any excess dirt off of the celeriac. Cut off the bottom and top of the roots. Cut the roots into quarters and peel with a serrated peeler. Rinse in cool water if there is any remaining dirt or debris. Slice each quarter on a mandoline into 1-inch long matchstick pieces and transfer directly to the dressing. Add the salt and pepper, and stir well to combine. Cover and refrigerate for a minimum of 1 hour and up to 3 before serving.
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