When you stop and think about it, most of the textures on a Thanksgiving plate are warm, soft and comforting. Stuffing. Mashed Potatoes. Pillowy dinner rolls. You don’t even really need a knife to eat sliced turkey, do you? But those textures can can get a bit boring. I think every holiday plate should have some crunch. So while I’m practicing Thanksgiving this week I thought I’d include something crunchy. This “slaw” is a sort of celery root remoulade, and it’s both crunchy and creamy. Well it is Thanksgiving after all, even the crunch has to have some cush.
I’m calling this a celery root remoulade, partly because I like the way it sounds. But really it’s nothing at all like something Julia Child would have called remoulade. Except of course for the fact that it’s made with celery root. According to Thomas Keller a classic celery root remoulade is a traditional French winter dish often served as part of an hors d’oeuvre plate at a casual bistro (like Bouchon). However, I also like to serve it as a creamy side salad at all sorts of cool weather celebrations– including Thanksgiving.
Celery Root Remoulade
I guess my version might best be called a California celery root remoulade. The texture is lighter and the flavors a bit fresher. I make it without Keller’s mayonnaise or Child’s mustard. Though I still use crème fraîche when it’s a special occasion, but it can be further “California-ized” with yogurt if you prefer. Black currents and walnuts take the place of cornichons and capers. They sweeten the mix slightly, which works well with the other flavors typically found on a Thanksgiving plate. However you could use capers and a pile of fresh herbs if you are a traditionalist like Ms. Child or Mr. Keller.
Oh, in case you really are a traditionalist I should mention that celery root is also known as celeriac. It’s literally the root of celery. It’s a bulbous, unusual looking vegetable that has a woodsy flavor similar to above ground celery. Did I mention it makes a nice crunchy Thanksgiving side dish? GREG
Creamy Celery Root Remoulade with Walnuts
Print This Recipe Yield 10–12Source Inspired by Lemonade CafeteriaPublishedYou may substitute Greek yogurt for crème fraîche if you prefer.
Ingredients
- 1 celery root (about 1 ½ pound)
- ½ cup crème fraîche (at room temperature)
- ½ cup white wine vinaigrette (3 to 1 oil to vinegar ratio)
- 1 teaspoon freshly squeezed lemon juice
- 4 stalks celery (halved lengthwise then sliced crosswise)
- 1 cup toasted walnuts (chopped)
- 1 cup black currents
- ½ cup chopped flat leaf parsley
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
Directions
Using a large, heavy chefs knife cut off the top and bottom of the celery root. Then use a sturdy paring knife to remove the skin. Be a bit aggressive in peeling.
Next, use a mandoline or a chefs knife cut the celery root into 1/8‑inch matchsticks. The end result should be about 1 pound. Combine the crème fraîche, vinaigrette and lemon juice in a medium mixing bowl; stir until well incorporated. Add the celery root, celery, walnuts, currants and parsley. Toss the ingredients together until blended. Cover and refrigerate two to eight hours before serving. Serve chilled.
We’re going to have to try this in our test kitchen one day. Sounds YUM!!!!
I love the idea of this crunchy, fresh plate on my Thanksgiving table.…genius!
Your version sounds terrific. I’m traveling in Germany and Austria right now and I’ve eaten a lot of celery root remoulade…yours will be a must try when I return home.
I haven’t made celery root remoulade in years. Funny, I was thinking about it the other day. I’ve made Julia Child’s recipe before and it’s quite good. Yours looks really interesting — a fun change. Good stuff — thanks.
Nice celery salad. I use celery very often, with raisins too.
You have very nice blog!
Greetings /Gosia
Looks great, especially with the promise of all that crunch. I think my Thanksgiving table needs this–haven’t used celery root much but I’m curious now.
My kind of crunch and I’m getting so jealous at all of your Thanksgiving meals! How do you do it?
I’m pretty sure not a single member of my family has ever had celery root…which could be a good thing when I place this in front of them. No name recognition means they’ll have no idea what to expect…and hopefully will just dig in without asking questions. 😛
Having some CRUNCH amidst all the mushier foods on Thanksgiving is so welcomed! And I don’t know if I’ve ever had celery root like this…It sort of reminds me of jicama or rutabaga or something along those lines. I bet it’s wonderful! Texture, is my friend!
I wonder why you don’t see celery root in more slaws for pulled pork. Most recipes call for celery seed, seems like celery root could do the same thing in addition to adding more texture. This looks good Greg and I agree it would be a good addition to the turkey table.
Ahhh, what a fresh salad, the crispness of the root vegetable is awesome. Perfect side.
Love having a crunch factor; far better than an X factor! I’ve never had celery root and this might be the dish that changes that tide Greg; love the flavors you’ve put together.
I need to try celery root! This looks divine!
This looks amazing!! I love celery root (such an unappreciated vegetable) and am always looking for new ways to use it.
Wow, I made celery remoulade once and I’m thinking celery root would be even better especially with the nuts.and maybe being crunchy, it would be one thing my brother wouldn’t be able to incorporate into the gigantic incredibly repulsive mash of everything on the table he mixes on his plate much to the chagrin of anyone sitting near him. Anyway, looks good!
We are all lining up at the door to have Thanksgiving at your place Greg:D
I love one crunchy element with every meal. this one is perfect. maybe my kids will think it’s spaghetti and actually have a vegetable 😉