Celeriac Remoulade Recipe - Cooking Index
Celeriac Remoulade Recipe - Cooking Index
| 1 | Celeriac - (1 1/2 to 2 lbs without greens) - peeled (large) | |
| 1 tablespoon | 15ml | Fresh lemon juice |
| 3/4 cup | 177ml | Basic mayonnaise |
| 1 tablespoon | 15ml | Dijon mustard - or more to taste |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 tablespoon | 15ml | Finely-chopped parsley - (optional) |
Cut the celeriac in half through the top and slice each half into 1/8-inch thick slices. Cut the slices, stacked 2 or 3 together into 1/8-inch wide julienne.
In a mixing bowl, toss the julienne with the lemon juice. In another mixing bowl combine the mayonnaise with the mustard and season to taste with salt and pepper. Stir this sauce with the celeriac and parsley. Taste and adjust seasoning.
This recipe yields 6 servings.
Source:
COOKING LIVE with Sara Moulton - (Show # CL-9473) - from the TV FOOD - NETWORK
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