A Remoulade of Celery Root and Smoked Bacon

1. 1

   Mix the creme fraiche, lemon juice, and mustard together and stir in a little salt and black pepper.

2. 2

   Coarsely chop the parsley.

3. 3

   Peel the celery root and shred it coarsely.

4. 4

   I find this easiest with a food processor and a coarse grater attachment.

5. 5

   Broil the bacon until it is starting to crisp and the fat has turned gold, then cut it into pieces the size of a postage stamp.

6. 6

   Stir the celery root, radish sprouts, parsley, bacon, and dressing together.

7. 7

   Serve while the bacon is still hot.

No additional tips available.