Recipe: Celery root rémoulade

From Diane Morgan’s Roots
By PHOENIX STAFF  |  February 13, 2013

Roasted celery root cubes are addictive and nutty, with a sweet flavor that almost resembles artichoke hearts. But before you cook with celeriac the first time,you should try the fragrant vegetable raw. The French love raw celery root julienned and coated with a mustard mayonnaise in the classic bistro salad, céléri en rémoulade. Morgan, whose book is discussed here, punches up her recipe with minced cornichons and capers and minced fresh herbs. Use whatever you have on hand.

1/2 cup mayonnaise

1/2 cup sour cream

1 tbsp whole-grain mustard

1 tbsp cider vinegar

1 tbsp fresh lemon juice

1 tbsp minced cornichons

1 tbsp minced capers

Kosher or fine sea salt

Freshly ground pepper

1 large celery root, about 1.5 lbs.

1 tbsp finely snipped fresh chives

1 tbsp minced fresh flat-leaf parsley

1 tbsp minced fresh tarragon

In a large bowl, whisk together the mayonnaise, sour cream, mustard, vinegar, lemon juice, cornichons, and capers. Season with salt and pepper. Set aside.

Using a sharp knife, cut off the base and a thin slice from the top of the celery root and then cut the root in half lengthwise. Pare away the tough outer skin from one of the halves. Using a chef's knife, mandoline, or the julienne blade of a food processor, cut the peeled half into matchsticks. Immediately add it to the bowl holding the dressing and toss to coat the celery root thoroughly to prevent browning. Repeat with the second half. Add the chives, parsley, and tarragon and mix well. Taste and adjust seasoning.

Cover and refrigerate for at least 1 hour before serving. (The salad can be prepared up to 2 days in advance and stored in a covered container in the refrigerator.) Serve chilled. Serves 8 to 10 as a side dish.

Reprinted by permission of Chronicle Books; read about Roots here.

Related: The Dominican flag is beautiful and delicious!, Spring roll work area, ‘Junk Food’ Improvement, More more >
  Topics: Food Features , Roots, cooking, recipe,  More more >
| More

Most Popular
Share this entry with Delicious
  •   MICHAUD FOR GOVERNOR  |  November 03, 2014
    However you’ve been following the race for Governor this election season, you’ve been hearing it from all sides, so we’ll make this one brief. We urge you to vote for Michael Michaud.
  •   ADVANCED BEAUTY LESSONS  |  November 03, 2014
    Described as a “body-positive visibility project,” Portland’s Jack Tar 207 is all about representation. Models are encouraged to bring their own clothing and personal belongings to the shoot, which owner-designer LK Weiss says brings out “a level of confidence that many people don’t feel in front of a camera.”
  •   LITERALLY LGBT  |  October 31, 2014
    A community-compiled list of important GBLTQ works through the years.  
  •   DEAR PROVIDENCE PHOENIX...  |  October 15, 2014
    Some made us chuckle, others made us choke up.
  •   BACK TO REALITY  |  September 18, 2014
    If you’re a student in southern Maine and are at all interested in arts and humanities, and have a budget of exactly $10 to spend on any one event, there’s a lot in your favor.

 See all articles by: PHOENIX STAFF