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Celery Root Remoulade

Ingredients

1/2 cup Basic Mayonnaise (p. 181)
1 heaping tablespoon Dijon mustard
2 cups grated or matchsticked celery root (see p. 105)
Salt and pepper

Preparation

  1. Step 1

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

    Step 2

    There are generally two ways to prepare celery root for remoulade. Some people like it grated (in a food processor or by hand) and tossed raw with the dressing. But you can also use a Japanese mandolin to slice the celery root into matchsticks, and then blanch them. The grated way is good raw, because I think it gets a little moister. The blanched matchsticks are appealing because the cooking process brings out the flavor more. 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. When you’re done slicing, place the matchsticks and the water over high heat, bring to a boil, then drain. Rinse them briefly with cold water, then dry thoroughly. When cool, toss the celery root with the dressing and season with salt and pepper.

From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf. Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook. Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.
TagsSauceCajun & CreoleSouthernAmericanCelery RootRoot VegetableVegetableDinnerVegetarianDairy FreeGluten FreeNut Free5 Ingredients or FewerNo-CookCookbooks
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