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+ servings

Celery Remoulade

ACTIVE TIME: 25 minutes
TOTAL TIME: 1 hour 25 minutes
Yield: 4 servings

Software

Specialized Hardware

  • Mandoline

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.