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.

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