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