Celery-Root Remoulade

Ingredients

For the celery root:

• 1 pound celery root
• Juice of 1 fresh lemon, strained
• 1 ⅓ cups remoulade sauce, or less

For the remoulade sauce:

• 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

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    416 calories; 42 grams fat; 3 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 7 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 2 grams protein; 24 milligrams cholesterol; 149 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

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.
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.
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.

20 minutes