Celery Root Salad Remoulade Recipes

CELERY ROOT REMOULADE

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 SALAD (REMOULADE)

Steps:

• Gather the ingredients.
• Scrub and peel the celery root. Shred it on a large-hole grater or with a food processor. Set aside.
• In a medium bowl, combine the mayonnaise, mustard, and lemon juice. Add salt and pepper to taste.
• Stir in the grated celery root to coat thoroughly.
• Serve immediately or chill in the refrigerator before serving.
• Enjoy.

CELERY REMOULADE

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

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.

CELERY-ROOT REMOULADE

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.

CELERY -ROOT RéMOULADE

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 RéMOULADE

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 RéMOULADE

Steps:

• Working quickly to prevent discoloration, peel a 1-pound head of celeriac, cut into chunks, and shred in a food processor or hand-held vegetable-julienne machine. At once, toss with 1/2 teaspoon of salt and 1 1/2 tablespoons of lemon juice and let macerate 30 minutes. For the dressing, whisk 1/4 cup Dijon-type mustard in a warm mixing bowl, dribbling in 3 tablespoons boiling water followed, in dribbles, by 1/3 cup olive oil or vegetable oil and 2 tablespoons wine vinegar, to make a thick, creamy sauce. Fold into the celery root, correct seasoning, and garnish with chopped parsley. You may serve at once, or cover and let steep for an hour or longer in the refrigerator, where it will improve in flavor and tenderness.