Celery Root

1. 1

   Cut the celery root in half, and peel off all the skin from the half you are going to use right away.

2. 2

   Cut that portion into pieces about 1/3 inch thick.

3. 3

   Rub both sides with a little oil, and sprinkle salt over them.

4. 4

   Arrange on a baking sheet (or around roasting meat or poultry), and roast in a preheated 375 oven for about 45 minutes, turning them over once.

5. 5

   To simulate the classic celeri remoulade, peel the remaining half of your celery root, and cut it with a big sharp knife into very thin sticks.

6. 6

   Or use a little hand-cranked machine to shred it, or a food processor, using the fine-shredding blade.

7. 7

   For about 3 cups celery root, mix together about 1/4 cup mayonnaise (homemade is of course always best, but not necessary), 2 teaspoons Dijon mustard, and 2 tablespoons whole-milk yogurt.

8. 8

   Toss in the julienned celery root, and mix well with a couple of tablespoons of chopped parsley.

9. 9

   Season with salt and pepper and a little lemon juice, if you think it needs more acidity.

10. 10

    This makes an ample amount so youll have some on hand.

* Per serving · 4 servings · Values may vary.

No additional tips available.