Celery Remoulade

Name: Celery Remoulade
Prep time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 4 servings
Ingredients: 1 1/2 tablespoons freshly squeezed lemon juice; 1 1/2 tablespoons Dijon mustard; 3/4 cup creme fraiche; 1 head celeriac, approximately 1 pound; 1/4 teaspoon kosher salt; Pinch freshly ground black pepper

Recipe courtesy of Alton Brown

Show: Good Eats

Episode: Celeryman

Celery Remoulade

0 Reviews

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

102

Total Fat

9

Saturated Fat

5

Carbohydrates

6

Dietary Fiber

1

Sugar

2

Protein

2

Cholesterol

22

Sodium

215

Total: 1 hr 25 min
Prep: 25 min
Inactive: 1 hr

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

102

Total Fat

9

Saturated Fat

5

Carbohydrates

6

Dietary Fiber

1

Sugar

2

Protein

2

Cholesterol

22

Sodium

215

Total: 1 hr 25 min
Prep: 25 min
Inactive: 1 hr

Ingredients

1 1/2 tablespoons freshly squeezed lemon juice

1 1/2 tablespoons Dijon mustard

3/4 cup creme fraiche

1 head celeriac, approximately 1 pound

1/4 teaspoon kosher salt

Pinch freshly ground black pepper

Directions

In a medium-sized mixing bowl, whisk together the lemon juice, mustard and creme fraiche. Set aside.
Brush excess dirt off of the roots. Cut off the bottom and top of the roots. Cut the roots into quarters and peel. Rinse in cool water if there is any remaining dirt or debris. Slice each quarter on a mandoline into 1-inch long matchstick pieces and transfer directly to the dressing. Add the salt and pepper and stir well to combine. Cover and place in the refrigerator for a minimum of 1 hour and up to 3 before serving.