GMA Recipe: Celery Remoulade

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Celery Remoulade
From Evelyn Tribole
1996

That big, brown, knobby, ugly vegetable known as celery root or celeriac is almost snowy white inside, and makes a marvelous salad, or an accompaniment to smoked or broiled fish, cold cuts, and other vegetables.

Ingredients

1 lb. celery root (3 to

31/2 inches across)

11/2 tsps. salt

11/2 tsps. lemon juice

2-3 tbsps. chopped fresh parsley, optional

Dressing:

1 1/2 generous tsps. Dijon-type mustard (or more to taste, up to 4 tbsps. if you like)

3 tbsps. boiling water

1/3-1/2 c. olive oil or salad oil

2-3 tbsps. red wine vinegar

salt and pepper

Note: Celery root can be tough unless very finely shredded; you need a machine to do that for you.

Directions

To prepare the celery root:
To prevent the celery from discoloring, work quickly. Peel the brown outside off the celery root with a short, stout knife, cut into chunks, and shred in the machine. At once, toss in a bowl with the salt and lemon juice. (If you are doing a lot, shred and season in batches in order to prevent it from yellowing.)

To make the dressing:
Meanwhile, warm other bowl in hot water; dry it. Add the mustard, and by dribbles whisk in the boiling water, then the oil; finally dribble and whisk in the vinegar to make a thick, creamy sauce. To assemble: Taste the celery root. If it seems salty, rinse it in cold water, drain, and dry it. Fold it into the sauce, and correct seasoning. Fold with the optional parsley. Makes 6 to 8 servings. Ahead-of-time note: The celery root is ready to serve now, but will be more tender if it steeps in the refrigerator several hours. It will keep several days, covered, in the refrigerator.

Recipes from Healthy Homestyle Cooking by Evelyn Tribole, M.S., R.D. (Rodale, c copyright 1994 by Evelyn Tribole), to be released in the fall.