Céleri Rémoulade

Filed in archive Recipes on December 27, 2007

Celery Root, also called Celeriac or Céleri in French, is such an odd little creature.

It is not, as the name implies, the root of the common celery, rather its cousin. The poor little bumpy Celery Root doesn't look very appetizing. But give it a chance and this little, forlorn, awkward root vegetable will delight you with its crisp and nutty flavor that hovers somewhere between jicama and celery.




One of the best ways I have found to serve Celery Root a simple, traditional bistro recipe that involves grating the flesh and mixing it with a tangy, creamy dressing.

Voilà!
Céleri Rémoulade!
serves 4 to 6

1 celery root weighing about 1 pound
2 tablespoons freshly squeezed lemon juice
2 tablespoons Dijon mustard
1 teaspoon whole grain mustard
1 cup crème fraîche or heavy cream
salt and freshly ground pepper to taste

In a large bowl, whisk together the lemon juice, two mustards, the crème fraîche and salt and pepper.
Peel and quarter the celery root and grate coarsely in a food processor.
Add the grated celery root to the bowl with the dressing and toss everything together.
Serve immediately.