Celery Root

Directions

1. 1
   Cut the celery root in half, and peel off all the skin from the half you are going to use right away.
2. 2
   Cut that portion into pieces about 1/3 inch thick.
3. 3
   Rub both sides with a little oil, and sprinkle salt over them.
4. 4
   Arrange on a baking sheet (or around roasting meat or poultry), and roast in a preheated 375 oven for about 45 minutes, turning them over once.
5. 5
   To simulate the classic celeri remoulade, peel the remaining half of your celery root, and cut it with a big sharp knife into very thin sticks.
6. 6
   Or use a little hand-cranked machine to shred it, or a food processor, using the fine-shredding blade.
7. 7
   For about 3 cups celery root, mix together about 1/4 cup mayonnaise (homemade is of course always best, but not necessary), 2 teaspoons Dijon mustard, and 2 tablespoons whole-milk yogurt.
8. 8
   Toss in the julienned celery root, and mix well with a couple of tablespoons of chopped parsley.
9. 9
   Season with salt and pepper and a little lemon juice, if you think it needs more acidity.
10. 10
    This makes an ample amount so youll have some on hand.