Celery Root Remoulade Recipes

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CELERY -ROOT RéMOULADE



Celery -Root Rémoulade image

Categories     Salad     Milk/Cream     Mustard     Vegetable     Side     Low Fat     Buffet     Celery     Spring     Healthy     Tarragon     Parsley     Capers     Gourmet

Yield Makes 6 servings (about 3 cups)

Number Of Ingredients 17

3/4 cup well-shaken buttermilk
2 teaspoons cornstarch
1/2 teaspoon salt
Pinch of cayenne
1 large egg yolk
1 1/2 teaspoons extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh tarragon
1 anchovy fillet, rinsed, dried, and finely chopped
1 tablespoon chopped cornichon (French sour gherkin)
1 tablespoon drained capers, rinsed
1 teaspoon finely chopped shallot
1/2 teaspoon Dijon mustard
1/2 teaspoon sugar
2 to 3 teaspoons fresh lemon juice
2 tablespoons water
1 (1-pound) celery root, peeled and coarsely shredded

Steps:

  • Whisk together 1/4 cup buttermilk, cornstarch, salt, and cayenne in a small heavy saucepan until smooth. Whisk in yolk, then remaining 1/2cup buttermilk. Cook over moderately low heat, whisking constantly, until mixture comes to a simmer and thickens, 4 to 5 minutes. Transfer to a small bowl.
  • Whisk in oil, herbs, anchovy, cornichon, capers, shallot, mustard, sugar, lemon juice, and salt and pepper to taste. Chill rémoulade, covered, at least 30 minutes.
  • Whisk water into rémoulade to thin and toss with celery root.

CELERY-ROOT REMOULADE



Celery-Root Remoulade image

Provided by Julia Reed

Categories     side dish

Time 20m

Yield 6 servings

Number Of Ingredients 18

1 pound celery root
Juice of 1 fresh lemon, strained
1 1/3 cups remoulade sauce, or less
1 whole egg
1 tablespoon Dijon mustard
1 teaspoon capers, rinsed
1 teaspoon chopped cornichons
1 anchovy, rinsed and chopped
1 tablespoon fresh chervil, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
1 tablespoon fresh tarragon, chopped
1 tablespoon Champagne vinegar
1 cup vegetable oil
2 tablespoons olive oil
1 to 3 tablespoons fresh lemon juice
Salt and freshly ground white pepper
1 tablespoon chopped parsley

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : @context http, Calories 421, UnsaturatedFat 38 grams, Carbohydrate 9 grams, Fat 43 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 345 milligrams, Sugar 2 grams, TransFat 0 grams

CELERY ROOT REMOULADE



Celery Root Remoulade image

Celery root is the homeliest of vegetables, but you'd never know it once it's all dressed up in this! Here's a super-easy and relatively quick way to prepare this great veggie!

Provided by velorutionista

Categories     Salad Dressings

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 celery root, scrubbed and trimmed (aka celeriac)
1 1/2 teaspoons salt
1 lemon, juice of
1/4 cup Dijon mustard
2 tablespoons boiling water
2 tablespoons olive oil (or a milder oil if you prefer)
2 tablespoons white vinegar
1/4 teaspoon salt
1/3 cup low-fat mayonnaise
3 tablespoons fresh parsley, chopped

Steps:

  • Combine 1-1/2 teaspoons salt and lemon juice in large bowl.
  • Working quickly, peel and quarter the celery root. Shred in food processor. Combine with lemon juice and salt, tossing to coat well. Let sit about 20 minutes. The lemon juice will tenderize the celery root, and keep it from browning as you make the dressing.
  • Bring about a cup of water to boil in medium saucepan; set a medium bowl over pot (to make a double boiler).
  • Add mustard and boiling water to the bowl, whisking till well combined.
  • Drizzle olive oil into mustard mixture, whisking all the while. Do this slowly and whisk well so the dressing doesn't "break".
  • Dribble vinegar into mustard mixture, still whisking constantly; add salt.
  • Remove dressing from flame and let cool slightly.
  • While dressing cools, rinse shredded celery root in a fine strainer. Squeeze out any excess moisture and return to large bowl (dry out the bowl first, though).
  • Toss celery root with dressing till well coated. Fold in mayonnaise gently. Stir in parsley.
  • This keeps in the fridge for 2-3 days, and gets more and more tender as it sits.

CELERY REMOULADE



Celery Remoulade image

Provided by Alton Brown

Categories     appetizer

Time 1h25m

Yield 4 servings

Number Of Ingredients 6

1 1/2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons Dijon mustard
3/4 cup creme fraiche
1 head celeriac, approximately 1 pound
1/4 teaspoon kosher salt
Pinch freshly ground black pepper

Steps:

  • In a medium-sized mixing bowl, whisk together the lemon juice, mustard and creme fraiche. Set aside.
  • Brush excess dirt off of the roots. Cut off the bottom and top of the roots. Cut the roots into quarters and peel. Rinse in cool water if there is any remaining dirt or debris. Slice each quarter on a mandoline into 1-inch long matchstick pieces and transfer directly to the dressing. Add the salt and pepper and stir well to combine. Cover and place in the refrigerator for a minimum of 1 hour and up to 3 before serving.

CELERY ROOT REMOULADE



Celery Root Remoulade image

Celery root, also known as celeriac, tastes like a cross between celery and parsley; choose a small, firm root. Martha made this recipe on Cooking School episode 407.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 12

1/4 cup mayonnaise
1/4 cup creme fraiche
2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
12 cornichons, minced (about 1/3 cup)
1 tablespoon finely chopped fresh flat-leaf parsley
1 teaspoon finely chopped fresh tarragon
1 teaspoon capers, rinsed and chopped
1/2 teaspoon coarse salt
Freshly ground pepper
1 celery root (about 1 pound), peeled and julienned
1 head Boston lettuce, leaves separated, washed and dried

Steps:

  • In a medium bowl, whisk together mayonnaise, creme fraiche, lemon juice, and mustard. Add cornichons, parsley, tarragon, capers, and salt; season with pepper. Whisk to combine. Fold celery root into dressing; serve atop lettuce leaves.

CELERY ROOT RéMOULADE



Celery Root Rémoulade image

Categories     Condiment/Spread     Salad     Sauce     Dairy     Vegetarian     Quick & Easy     Mayonnaise     Root Vegetable     Gourmet

Yield Serves 2

Number Of Ingredients 9

1/4 cup mayonnaise
2 tablespoons crème fraîche 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

Steps:

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

CELERY ROOT AND APPLE REMOULADE



Celery Root and Apple Remoulade image

Tart Granny Smith apple perfectly complements the mellow flavor of celery root (also called celeriac) in this creamy condiment.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 20m

Number Of Ingredients 8

1 large celery root (about 1 3/4 pounds), peeled and cut into large wedges
2 Granny Smith apples, peeled, quartered, and cored
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1/4 cup whole milk
2 tablespoons fresh lemon juice
1/3 cup toasted walnuts, roughly chopped
3 tablespoons chopped fresh parsley

Steps:

  • Using the large holes on a box grater or the grating disk of a food processor, shred celery root and apples and transfer to a large bowl. In a small bowl, whisk together mayonnaise, mustard, milk, and lemon juice. Pour dressing over celery root mixture. Add walnuts and parsley and toss to combine. Serve at room temperature.

Nutrition Facts : Calories 269 g, Fat 20 g, Fiber 4 g, Protein 4 g, SaturatedFat 3 g

CELERY ROOT REMOULADE



Celery Root Remoulade image

Provided by Ina Garten

Categories     condiment

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8

2 pounds celery root
1 3/4 teaspoons kosher salt
3 tablespoons freshly squeezed lemon juice
1 cup good mayonnaise
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
2 teaspoons Champagne vinegar or white wine vinegar
Pinch freshly ground black pepper

Steps:

  • Use a serrated knife to peel the celery root of all the brown outer portions, like peeling a pineapple. Cut the celery root into thin matchsticks with a mandoline, or grate them in a food processor fitted with the coarsest grating blade. With the food processor, press a little as you feed the chunks through and you will have larger shreds. Place the celery root in a large bowl, sprinkle with 1 1/2 teaspoons of the salt and 2 tablespoons of lemon juice, and allow to stand at room temperature for about 30 minutes.
  • Meanwhile, in a small bowl whisk together the mayonnaise, the 2 mustards, the remaining tablespoon of lemon juice, the vinegar, the remaining 1/4 teaspoon of salt, and the pepper. Add enough sauce to lightly moisten the salad. (You may have some sauce left over.) Serve cold or at room temperature.

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