Celery-Root Remoulade
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 1pound celery root
- Juice of 1 fresh lemon, strained
- 1⅓cups remoulade sauce, or less
- 1whole egg
- 1tablespoon Dijon mustard
- 1teaspoon capers, rinsed
- 1teaspoon chopped cornichons
- 1anchovy, rinsed and chopped
- 1tablespoon fresh chervil, chopped
- 1tablespoon fresh parsley, chopped
- 1tablespoon fresh chives, chopped
- 1tablespoon fresh tarragon, chopped
- 1tablespoon Champagne vinegar
- 1cup vegetable oil
- 2tablespoons olive oil
- 1 to 3tablespoons fresh lemon juice
- Salt and freshly ground white pepper
- 1tablespoon chopped parsley
For the Celery Root
For the Remoulade Sauce
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
423 calories; 43 grams fat; 3 grams saturated fat; 0 grams trans fat; 31 grams monounsaturated fat; 7 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 3 grams protein; 356 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Peel the celery root and cut out any deep brown grooves. Grate coarsely using a hand grater or food processor. Place in a bowl of cold water and add the lemon juice. Allow to sit for 10 minutes. Drain, place in a towel and squeeze out excess moisture.
- Step 2
To make the sauce, place all the ingredients except the oils, lemon juice and salt and pepper in a food processor. Blend until very frothy, then slowly drizzle in the oils, with the machine still running, until well blended. Add 1 tablespoon lemon juice, taste and then gradually add enough more to make the sauce piquant but not too acidic. Adjust the salt and pepper.
- Step 3
Toss the celery root with 1 cup remoulade sauce. Add more as needed to coat the celery root and make it juicy. Season with salt and pepper and sprinkle with parsley.
Private Notes
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Cooking Notes
Anne
Watch Melissa's No Fear Celery Root: https://cooking.nytimes.com/recipes/1015527-celery-root-salad-with-arugu... In chunks, went through food processor like a champ. After preparing celery root for this dish, i add a grated Asian pear to counterbalance all that lemon juice. Fantastic
epmolander
Next time I would julienne the celery root instead of grating it. Even on the coarsest grater, it was too limp. Be careful of the amount of remoulade - the flavor can overpower the delicate taste of the celery root.
epmolander
Next time I would julienne the celery root instead of grating it. Even on the coarsest grater, it was too limp. Be careful of the amount of remoulade - the flavor can overpower the delicate taste of the celery root.
Anne
Watch Melissa's No Fear Celery Root: https://cooking.nytimes.com/recipes/1015527-celery-root-salad-with-arugu... In chunks, went through food processor like a champ. After preparing celery root for this dish, i add a grated Asian pear to counterbalance all that lemon juice. Fantastic
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