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November 07, 2005
Celeriac Remoulade
****** Celeriac Remoulade *******
Modified from a recipe provided by CSA customer Susie Kaylor. She has enjoyed this with bay shrimp added. Jeff likes it best with adding 3/4c. halved red seedless grapes.
1 T. lemon fresh lemon juice
1 T. good Dijon mustard (or to taste)
3/4 c. creme fraiche or lite sour cream
salt and freshly ground pepper
1 celery root coarsely grated
In a large mixing bowl, combine lemon juice, mustard, creme fraiche or sour cream, salt and pepper to taste. Mix thoroughly. Taste and adjust the seasoning. Quarter the celery root and peel it. Grate coarsely (in a food processor or on a coarse grater). Immediately add it to the mustard sauce and toss to coat so it won't darken. Season to taste. Serve as a first course or salad course.
Posted by Christine at November 7, 2005 08:50 AM
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