CELERY ROOT REMOULADE
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
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.
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.
CELERY ROOT PUREE
I joke that celery root tastes like celery if celery actually tasted good; for the most part, this is true. The flavor is quite mild and pleasant, and the texture is somewhat similar to mashed potatoes. This simple puree is a very versatile side dish, but the tasty root will also work sliced thin and layered in a gratin, either with or without potatoes. I hope you give this great fall and winter vegetable a try soon.
Provided by Chef John
Categories Side Dish Vegetables
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Place celery root, 1/2 of the lemon juice, and kosher salt in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain.
- Blend celery root, cream, and butter in a blender until smooth. Push puree into a bowl through a fine-mesh strainer with a wooden spoon or spatula until puree is completely smooth. Drizzle remaining lemon juice into puree and season with salt and cayenne pepper.
Nutrition Facts : Calories 139.4 calories, Carbohydrate 14.7 g, Cholesterol 28.3 mg, Fat 9.2 g, Fiber 3.3 g, Protein 2.5 g, SaturatedFat 5.6 g, Sodium 232.9 mg, Sugar 2.2 g
CELERY ROOT REMOULADE
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 8
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.
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
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.
CELERY REMOULADE
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.
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.
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
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
CELERY ROOT PUREE
Don't be put off by a celery root's appearance; this vegetable, also called celeriac, will win you over with its creamy texture and mild celery flavor.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 6
Steps:
- Place celery roots, rice, garlic, and milk in a medium saucepan; season with salt and pepper. Bring to a boil, reduce heat to low, and cook until roots are tender, 15 to 20 minutes (milk may look curdled).
- Pour contents of pan into a food processor; add butter, and process until smooth. Season with salt and pepper. Serve immediately with Lamb Chops with Mint Sauce and Mushrooms.
Nutrition Facts : Calories 222 g, Fat 8 g, Fiber 3 g, Protein 9 g, SaturatedFat 4 g
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
CELERY ROOT AND APPLE REMOULADE
Tart Granny Smith apple perfectly complements the mellow flavor of celery root (also called celeriac) in this creamy condiment.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Using the large holes on a box grater or the grating disk of a food processor, shred celery root and apples and transfer to a large bowl. In a small bowl, whisk together mayonnaise, mustard, milk, and lemon juice. Pour dressing over celery root mixture. Add walnuts and parsley and toss to combine. Serve at room temperature.
Nutrition Facts : Calories 269 g, Fat 20 g, Fiber 4 g, Protein 4 g, SaturatedFat 3 g
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