Ingredients
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500 g of Celery root
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Rémoulade :
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1/2 cup of Mayonnaise
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1 tbsp. of Lemon juice
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1 tbsp. of Dijon mustard
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2 tbsp. of Pickled cucumber
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1 tbsp. of Capers
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2 tbsp. of Parsley leaves
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to taste HoneyOptionally
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to taste Salt
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to taste Grounded black pepper
Directions
In French cuisine, Rémoulade is a creamy sauce made from mayonnaise, combined with pickles, capers, mustard and parsley. When you coat thinly sliced celery root with this sauce and allow it to marinate for a bit, you create a classic salad that pairs beautifully with meat—Celery Root Rémoulade.
It’s an excellent option for the winter season.
And remember, we always prefer to use homemade mayonnaise.
Bon Appétit!
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Steps
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1
Done
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To make the sauce, finely chop the parsley, coarsely chop the capers and either dice or slice the pickles. In a bowl, combine the mayonnaise, mustard and lemon juice. If the lemon isn't sweet enough, you might want to add a little honey. Next, add the pickles, capers and parsley. Mix everything well, taste and adjust the seasoning with salt and ground pepper as needed. |
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2
Done
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Peel the celery root and cut it into thin strips or grate it using a special grater. Toss it with the sauce and let it chill in the fridge for at least an hour. This allows the celery to marinate and soften. Serve it alongside meat. |
