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    Celery Root Remoulade

    6 servings

    servings

    15 minutes

    active time

    45 minutes

    total time
    Start Cooking

    Ingredients

    2 pounds celery root

    1 3/4 teaspoons kosher salt

    3 tablespoons freshly squeezed lemon juice

    1 cup good mayonnaise

    1 tablespoon Dijon mustard

    1 tablespoon whole-grain mustard

    2 teaspoons Champagne vinegar or white wine vinegar

    Pinch freshly ground black pepper

    Directions

    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.

    Nutrition

    Serving Size

    -

    Calories

    335

    Total Fat

    30g

    Saturated Fat

    5g

    Unsaturated Fat

    -

    Trans Fat

    -

    Cholesterol

    15mg

    Sodium

    475mg

    Total Carbohydrate

    15g

    Dietary Fiber

    3g

    Total Sugars

    3g

    Protein

    2g

    6 servings

    servings

    15 minutes

    active time

    45 minutes

    total time
    Start Cooking

    Ready to start cooking?

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    Ingredients

    2 pounds celery root

    1 3/4 teaspoons kosher salt

    3 tablespoons freshly squeezed lemon juice

    1 cup good mayonnaise

    1 tablespoon Dijon mustard

    1 tablespoon whole-grain mustard

    2 teaspoons Champagne vinegar or white wine vinegar

    Pinch freshly ground black pepper

    Directions

    1

    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.

    2

    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.