Celery Root Remoulade

1. 1

   In a large mixing bowl, whisk together the mayonnaise and mustard.

2. 2

   There are generally two ways to prepare celery root for remoulade.

3. 3

   Some people like it grated (in a food processor or by hand) and tossed raw with the dressing.

4. 4

   But you can also use a Japanese mandolin to slice the celery root into matchsticks, and then blanch them.

5. 5

   The grated way is good raw, because I think it gets a little moister.

6. 6

   The blanched matchsticks are appealing because the cooking process brings out the flavor more.

7. 7

   If you choose to blanch the root, cover the matchsticks with acidulated water (water with the juice of 1 lemon and a pinch of salt) as you do your slicing, to avoid discoloration.

8. 8

   When youre done slicing, place the matchsticks and the water over high heat, bring to a boil, then drain.

9. 9

   Rinse them briefly with cold water, then dry thoroughly.

10. 10

    When cool, toss the celery root with the dressing and season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.