CELERY-ROOT REMOULADE

Celery-Root Remoulade image

Provided by Julia Reed

Time 20m

Yield 6 servings

Number Of Ingredients 18

Previous Next

Ingredients

1 pound celery root
Juice of 1 fresh lemon, strained
1 1/3 cups remoulade sauce, or less
1 whole egg
1 tablespoon Dijon mustard
1 teaspoon capers, rinsed
1 teaspoon chopped cornichons
1 anchovy, rinsed and chopped
1 tablespoon fresh chervil, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
1 tablespoon fresh tarragon, chopped
1 tablespoon Champagne vinegar
1 cup vegetable oil
2 tablespoons olive oil
1 to 3 tablespoons fresh lemon juice
Salt and freshly ground white pepper
1 tablespoon chopped parsley

Steps:

Peel the celery root and cut out any deep brown grooves. Grate coarsely using a hand grater or food processor. Place in a bowl of cold water and add the lemon juice. Allow to sit for 10 minutes. Drain, place in a towel and squeeze out excess moisture.
To make the sauce, place all the ingredients except the oils, lemon juice and salt and pepper in a food processor. Blend until very frothy, then slowly drizzle in the oils, with the machine still running, until well blended. Add 1 tablespoon lemon juice, taste and then gradually add enough more to make the sauce piquant but not too acidic. Adjust the salt and pepper.
Toss the celery root with 1 cup remoulade sauce. Add more as needed to coat the celery root and make it juicy. Season with salt and pepper and sprinkle with parsley.

Nutrition Facts : @context http, Calories 421, UnsaturatedFat 38 grams, Carbohydrate 9 grams, Fat 43 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 345 milligrams, Sugar 2 grams, TransFat 0 grams