Celery Remoulade Recipes

Steps:

• 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.

Steps:

• Use a serrated knife to peel the celery root of all the brown outer portions, like peeling a pineapple. Cut the celery root into thin matchsticks with a mandoline, or grate them in a food processor fitted with the coarsest grating blade. With the food processor, press a little as you feed the chunks through and you will have larger shreds. Place the celery root in a large bowl, sprinkle with 1 1/2 teaspoons of the salt and 2 tablespoons of lemon juice, and allow to stand at room temperature for about 30 minutes.
• Meanwhile, in a small bowl whisk together the mayonnaise, the 2 mustards, the remaining tablespoon of lemon juice, the vinegar, the remaining 1/4 teaspoon of salt, and the pepper. Add enough sauce to lightly moisten the salad. (You may have some sauce left over.) Serve cold or at room temperature.

Steps:

• Peel celery root, chop it up roughly and grate in a food processor. Immediately toss with lemon juice, cover and refrigerate until the next day.
• When ready to eat, combine the mayonnaise, mustard, capers, parsley and cornichons; season with lemon juice to taste, salt and pepper and toss with grated celery root.

Steps:

• First make a mayonnaise as the base for the remoulade. In a food processor or blender, mix the egg yolk, lemon juice, and mustard, together until smooth. With the food processor or blender running, add the oil in a very thin stream, until the oil is incorporated into the egg and the mayonnaise is thick.
• Mix in the pickle relish, capers, and parsley, and season with salt, and pepper, to taste.
• Peel and grate the celery root. In order to keep the grated celery root from browning, immediately stir it into the remoulade until incorporated. Cover the sauce with plastic wrap and store in the refrigerator until ready to use.

Steps:

• Place celeriac, carrots and celery in a bowl or colander and salt generously. Toss and leave for 30 minutes. Taking mixture up by the handful, squeeze out excess water and transfer to a bowl. Add chives and parsley and toss together.
• Whisk together crème fraîche, mayonnaise, grapeseed oil, yogurt, lemon juice and mustard. Season to taste with salt and pepper. Add to the vegetables and toss together. Serve right away or for even better results, refrigerate for an hour or so before serving.

Steps:

• In a small bowl stir together mayonnaise, crème fraîche, cornichons, parsley, lemon juice, capers, mustard, tarragon, and salt and pepper to taste until combined well.
• In a large saucepan of salted boiling water cook celery root 2 minutes. Drain celery root in a sieve and refresh under cold water. Dry celery root completely. Add celery root to sauce and stir together. Chill salad until ready to serve.

Steps:

• In a large bowl, mix the mayonnaise, mustard and lemon juice together thoroughly with a generous sprinkling of salt and some freshly ground black pepper, so it all becomes one sauce.
• Peel and quarter the celeriac, then, working quickly, coarsely grate it and stir into the sauce until evenly coated. Serve the celeriac remoulade with lots of toast and some dressed watercress. It will keep in the fridge for up to 2 days.

Steps:

• Peel and trim the celeriac and cut into quarters. Slice the quarters very thinly (on a mandolin if you have one), then cut the slices into matchsticks. Sprinkle with the celery salt, toss together and leave for 20 mins.
• Wash off the salt, then put the celeriac in a clean tea towel and twist to squeeze out any excess moisture. Tip into a bowl and stir in the mayonnaise, chives, lemon juice and wholegrain mustard. Season with black pepper and celery salt, then serve.

Steps:

• Combine the mayonnaise, mustards, lemon juice, salt and pepper. Mix and thin with the cream.
• Peel the celery root and cut into julienne strips about one-eighth inch thick and one inch long. Add the celery root to the mayonnaise and toss well. Leave to marinate in the refrigerator for at least an hour or more before serving. When ready to serve, sprinkle with parsley.

Steps:

• Peel the celery root and cut out any deep brown grooves. Grate coarsely using a hand grater or food processor. Place in a bowl of cold water and add the lemon juice. Allow to sit for 10 minutes. Drain, place in a towel and squeeze out excess moisture.
• To make the sauce, place all the ingredients except the oils, lemon juice and salt and pepper in a food processor. Blend until very frothy, then slowly drizzle in the oils, with the machine still running, until well blended. Add 1 tablespoon lemon juice, taste and then gradually add enough more to make the sauce piquant but not too acidic. Adjust the salt and pepper.
• Toss the celery root with 1 cup remoulade sauce. Add more as needed to coat the celery root and make it juicy. Season with salt and pepper and sprinkle with parsley.

Steps:

• In a medium bowl, whisk together mayonnaise, creme fraiche, lemon juice, and mustard. Add cornichons, parsley, tarragon, capers, and salt; season with pepper. Whisk to combine. Fold celery root into dressing; serve atop lettuce leaves.