Food Processor Celery Root Remoulade

1. 1

   In a food processor fitted with the julienne blade, cut the celery root into julienne strips.

2. 2

   In a large bowl, stir the salt with the lemon juice.

3. 3

   Add the celery root and toss to coat thoroughly.

4. 4

   Set aside for 30 to 45 minutes.

5. 5

   Meanwhile, make the remoulade.

6. 6

   In a blender or food processor, combine the mustard and ginger and process until smooth.

7. 7

   Add 1 1/2 tablespoons of hot water and pulse to combine.

8. 8

   With the machine on, slowly add the oil and vinegar and blend until the sauce is smooth and emulsified.

9. 9

   Season with salt and white pepper to taste.

10. 10

    Drain the celery root julienne; rinse well and pat completely dry.

11. 11

    Transfer the celery root to a bowl and toss with the remoulade sauce.

12. 12

    Cover and refrigerate for at least 1 hour.

13. 13

    Serve chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.