Celery Root Remoulade

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Celery root
		Lemon
2/3 cup	157ml	Mayonnaise
1 teaspoon	5ml	Dijon mustard
2 teaspoons	10ml	Minced capers
1 tablespoon	15ml	Minced parsley
1 tablespoon	15ml	Minced cornichons
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Peel celery root, chop it up roughly and grate in a food processor. Immediately toss with lemon juice, cover and refrigerate until the next day.

When ready to eat, combine the mayonnaise, mustard, capers, parsley and cornichons; season with lemon juice to taste, salt and pepper and toss with grated celery root.

This recipe yields 4 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6619 broadcast 01-29-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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