Celery Root RemouladeA Contemporary Version

1. 1

   Squeeze the lemon into a bowl.

2. 2

   Peel the celery root, then grate it coarsely.

3. 3

   A food processor with the coarse grater attachment is easier than trying to do it by hand.

4. 4

   Put into a bowl and toss gently with the lemon juice to keep it from discoloring.

5. 5

   Grate the beet and add it to the celery root, but dont mix it up just yet.

6. 6

   Put the creme fraiche in a small bowl, and stir in the mustard and a little salt and black pepper.

7. 7

   Gently mix in enough oil to make a coating consistencyprobably about 2 or 3 tablespoons.

8. 8

   Coarsely chop the parsley leaves and add to the dressing.

9. 9

   Mix gently with a small whisk or fork, then fold into the shredded vegetables, mixing only lightly, so that the beet doesnt send everything pink.

10. 10

    Toast the walnuts lightly in a small, nonstick frying pan, then scatter them over the salad.

No additional tips available.