CELERY ROOT REMOULADE
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.
CELERIAC REMOULADE
A simple recipe for an old favourite, using raw celeriac, mayonnaise, mustard, chives, celery salt and a hint of lemon
Provided by Tom Kerridge
Categories Side dish
Time 15m
Yield Serves 4 - 6 (as a side)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 155 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 2 grams protein, Sodium 1.3 milligram of sodium
CELERY ROOT REMOULADE
Celery root is the homeliest of vegetables, but you'd never know it once it's all dressed up in this! Here's a super-easy and relatively quick way to prepare this great veggie!
Provided by velorutionista
Categories Salad Dressings
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine 1-1/2 teaspoons salt and lemon juice in large bowl.
- Working quickly, peel and quarter the celery root. Shred in food processor. Combine with lemon juice and salt, tossing to coat well. Let sit about 20 minutes. The lemon juice will tenderize the celery root, and keep it from browning as you make the dressing.
- Bring about a cup of water to boil in medium saucepan; set a medium bowl over pot (to make a double boiler).
- Add mustard and boiling water to the bowl, whisking till well combined.
- Drizzle olive oil into mustard mixture, whisking all the while. Do this slowly and whisk well so the dressing doesn't "break".
- Dribble vinegar into mustard mixture, still whisking constantly; add salt.
- Remove dressing from flame and let cool slightly.
- While dressing cools, rinse shredded celery root in a fine strainer. Squeeze out any excess moisture and return to large bowl (dry out the bowl first, though).
- Toss celery root with dressing till well coated. Fold in mayonnaise gently. Stir in parsley.
- This keeps in the fridge for 2-3 days, and gets more and more tender as it sits.
CELERY ROOT REMOULADE
Celery root, also known as celeriac, tastes like a cross between celery and parsley; choose a small, firm root. Martha made this recipe on Cooking School episode 407.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 12
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.
CELERY ROOT REMOULADE
Traditional remoulade is made with mayonnaise. We have lightened this traditional side dish with a lemony-yogurt dressing.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 8
Steps:
- Peel celery root; core apple. Grate both on the large holes of a box grater. Place in a medium bowl, and toss with lemon juice to prevent discoloration.
- In another bowl, whisk together yogurt, cream, mustard, salt, and pepper. Add to grated celery root and apple, and toss to combine. Refrigerate until ready to serve.
Nutrition Facts : Calories 61 g, Cholesterol 7 g, Fat 2 g, Fiber 3 g, Protein 2 g, Sodium 454 g
QUICK CELERIAC REMOULADE
The all-time classic way of serving celeriac, this starter is superhealthy and requires no cooking
Provided by Barney Desmazery
Categories Side dish
Time 20m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 213 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 1.35 milligram of sodium
CELERY ROOT RéMOULADE
Categories Condiment/Spread Salad Sauce Dairy Vegetarian Quick & Easy Mayonnaise Root Vegetable Gourmet
Yield Serves 2
Number Of Ingredients 9
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.
CELERI REMOULADE
Provided by Moira Hodgson
Categories easy, condiments, side dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
CELERY -ROOT RéMOULADE
Steps:
- Whisk together 1/4 cup buttermilk, cornstarch, salt, and cayenne in a small heavy saucepan until smooth. Whisk in yolk, then remaining 1/2cup buttermilk. Cook over moderately low heat, whisking constantly, until mixture comes to a simmer and thickens, 4 to 5 minutes. Transfer to a small bowl.
- Whisk in oil, herbs, anchovy, cornichon, capers, shallot, mustard, sugar, lemon juice, and salt and pepper to taste. Chill rémoulade, covered, at least 30 minutes.
- Whisk water into rémoulade to thin and toss with celery root.
CRAB AND CELERY REMOULADE
Make and share this Crab and Celery Remoulade recipe from Food.com.
Provided by sandrasothere
Categories Crab
Time 10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Whisk the first three ingredients in a medium bowl to blend.
- Stir in crabmeat, celery, chives and lemon juice.
- Season with pepper.
- Can be made six hours ahead.
- Cover and chill.
- Garnish wth additional chives and serve.
Nutrition Facts : Calories 79.8, Fat 5.1, SaturatedFat 1.5, Cholesterol 22.4, Sodium 193.9, Carbohydrate 3.3, Fiber 0.2, Sugar 0.8, Protein 5.4
CELERY-ROOT REMOULADE
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.
Nutrition Facts : @context http, Calories 421, UnsaturatedFat 38 grams, Carbohydrate 9 grams, Fat 43 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 345 milligrams, Sugar 2 grams, TransFat 0 grams
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