Celeri Remoulade

Ingredients

• 1 cup mayonnaise, commercial or homemade
• 1 tablespoon Dijon mustard
• ½ teaspoon dry mustard
• Lemon juice to taste
• Coarse salt and freshly ground pepper
• 2 to 4 tablespoons heavy cream
• 1 ½ to 2 pounds celery root
• 1 tablespoon chopped flat-leaf parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    528 calories; 49 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 19 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 3 grams protein; 37 milligrams cholesterol; 578 milligrams sodium

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

Preparation

1. Combine the mayonnaise, mustards, lemon juice, salt and pepper. Mix and thin with the cream.
2. Peel the celery root and cut into julienne strips about one-eighth inch thick and one inch long. Add the celery root to the mayonnaise and toss well. Leave to marinate in the refrigerator for at least an hour or more before serving. When ready to serve, sprinkle with parsley.