This recipe is an adaptation from Mireille Guiliano's recipe for Celery Root Remoulade from her book "French Women Don't Get Fat."
Ingredients:
- celeriac (celery root)
- lemon
- 2 T diced cornichons
- 1 t coarse-grain mustard
- 2 T mayonnaise
- 1 T red wine vinegar
- 1 t lemon juice
- 2 T minced parsley
- salt and pepper to taste
Preparation:
Peel the celeriac and liberally apply lemon juice to prevent browning of exposed root tissue. Coarsely grate.
In a bowl, combine cornichons, mustard, mayonnaise, vinegar, lemon juice, and parsley. Toss in grated celeriac. Season with salt and pepper.
No comments:
Post a Comment