Celeriac (Celery Root) Remoulade
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 117.4
- Total Fat: 7.6 g
- Cholesterol: 2.2 mg
- Sodium: 733.8 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 1.6 g
- Protein: 1.0 g
View full nutritional breakdown of Celeriac (Celery Root) Remoulade calories by ingredient
Introduction
adapted f/ a Julia Child recipe adapted f/ a Julia Child recipeNumber of Servings: 4
Ingredients
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1-1/2 tsp. salt
1-1/2 tsp. fresh lemon juice
1 celeriac (aka celery root)
1/4 c. dijon mustard
2 T. boiling water
2 T. olive oil (or a milder oil if you prefer)
2 T. white wine vinegar
1/4 tsp. salt
1/3 c. fat free mayo
3 T. fresh parsley, chopped
Directions
Place salt and lemon juice in the bottom of a large bowl. Rinse the root and remove as much dirt as possible with a brush. Using a lare, sharp chef’s knif, remove the skin, cutting away the twisted roots. Working quickly (the root will discolor if exposed to air too long), quarter the root and shred finely in a food processor. Add shredded celeriac to the bowl containing the salt and lemon and toss well, making sure all of the pieces are coated. Leave to tenderize for 20 minutes while preparing dressing. The lemon juice will protect it from browning.
Place a bowl over a pot of warm water on the stove, warming the bowl (like a double boiler). Add mustard and water and whisk well. Gently drizzle the oil and whisk to emusify—take your time so the dressing doesn’t “break”. Dribble in the vinegar, whisking all the while. Add salt.
Rinse celeriac with fresh water and dry well, rolling it in paper towels and squeezing out as much water as you can. Put it back in the bowl (dry the bowl, too) and add the dressing and toss well. Fold in the mayo and parsley.
You can eat it immediately, but this refrigerates well. The longer it is refrigerated, up to a few days, the more tender the celeriac gets.
Number of Servings: 4
Recipe submitted by SparkPeople user DAMIENDUCKS.
Place a bowl over a pot of warm water on the stove, warming the bowl (like a double boiler). Add mustard and water and whisk well. Gently drizzle the oil and whisk to emusify—take your time so the dressing doesn’t “break”. Dribble in the vinegar, whisking all the while. Add salt.
Rinse celeriac with fresh water and dry well, rolling it in paper towels and squeezing out as much water as you can. Put it back in the bowl (dry the bowl, too) and add the dressing and toss well. Fold in the mayo and parsley.
You can eat it immediately, but this refrigerates well. The longer it is refrigerated, up to a few days, the more tender the celeriac gets.
Number of Servings: 4
Recipe submitted by SparkPeople user DAMIENDUCKS.
Member Ratings For This Recipe
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NPUBEM_NOKA
I looked at this and said "this is either going to be horrible, or it's going to be fabulous but either way I'll no longer have a celery root hiding in my fridge"...I made it and it is FANTASTIC. It's a little high on the fat content, but in moderation no problem! Thanks for a great recipe! - 1/3/08
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1RETSGM
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RAPUNZEL53
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JUNETTA2002
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AMANDALYNNE415
 Remoulade Recipe){kind=link}