Celery root is also known as celeriac and is literally the root of celery. It’s a bulbous, unusual looking vegetable that has a woodsy flavor similar to celery. This is an creamy version is a french celeriac remoulade typically made with mayonnaise, capers, and herbs.
You may substitute Greek yogurt for crème fraîche if you prefer.
- 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
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.