Celery Root Remoulade

9 ingredients
6 steps

Ingredients

  • 1/4 cup mayonnaise
  • 2 tablespoons creme fraiche or sour cream
  • 2 cornichons (sour gherkins), minced, or 1 tablespoon minced dill pickle
  • 1 tablespoon minced fresh parsley leaves
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon drained bottled capers, minced
  • 1/2 teaspoon Dijon mustard
  • a pinch dried tarragon, crumbled
  • 2 small celery roots (about 1 1/4 pound total), peeled and cut into matchstick pieces or shredded coarse

Directions

  1. 1
    In a small bowl stir together mayonnaise, creme fraiche, cornichons, parsley, lemon juice, capers, mustard, tarragon, and salt and pepper to taste until combined well.
  2. 2
    In a large saucepan of salted boiling water cook celery root 2 minutes.
  3. 3
    Drain celery root in a sieve and refresh under cold water.
  4. 4
    Dry celery root completely.
  5. 5
    Add celery root to sauce and stir together.
  6. 6
    Chill salad until ready to serve.

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