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.
Creamy Celery Root Remoulade with WalnutsPrint This Recipe Total time Yield 10–12Source Inspired by Lemonade CafeteriaPublished
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.