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Celery Root Remoulade

Type: Vegetables
Courses: Side dish
Serves: 4 people

Recipe Ingredients

1 1/2 lbs 681g / 24ozCelery root
2/3 cup 157mlMayonnaise
1 teaspoon 5mlDijon mustard
2 teaspoons 10mlMinced capers
1 tablespoon 15mlMinced parsley
1 tablespoon 15mlMinced 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.

COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6619 broadcast 01-29-1997) - Downloaded from their Web-Site -


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