0 recipes from contoocook and beyond


Celeriac Remoulade
Recipe courtesy James Peterson

1 large celeriac (1 1/2 to 2 pounds without greens), peeled with a knife
1 tablespoon fresh lemon juice
3/4 cup basic mayonnaise
1 tablespoon Dijon mustard, or more to taste
Salt and freshly ground black pepper
1 tablespoon parsley, chopped finely (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.

Yield: 6 servings
Prep Time: 15 minutes

Share on print
Share on email
Share on pinterest
Share on facebook
Share on twitter