SHOP
VALUES
GIFTS
REGISTRY
RECIPES
COMMUNITY
Cart
|
Track Order
|
Help
Recipes Main
|
Advanced Search
|
Browse Recipes
|
Quick and Easy
|
Fresh and Light
|
Desserts
|
Holidays and Parties
|
Glossary
RECIPE SEARCH
RECIPE SEARCH
ADVANCED RECIPE SEARCH
COLLECTION SEARCH
MENU SEARCH
PRODUCT SEARCH
POPULAR SEARCHES:
Appetizer
Asian
Beef
Breakfast
Cake
Casserole, One-Dish
Chicken
Comfort Food
Cookie
Grilling, BBQ
Low Fat
Mexican
Pasta
Pork
Potato
Salad
Shrimp, Salmon
Soup
Vegetable
Kid Favorite
BROWSE:
Recipes
|
Collections
|
Menus
Explore Recipes
Recipes Main
Advanced Search
Browse Recipes
Quick and Easy
Fresh and Light
Desserts
Holidays and Parties
Submit a Recipe
Glossary
Related Content
Find Similar Recipes >
Recently Viewed
Recipes
Garlic Roast Chicken
Christmas Cookies
Foie Gras Poached in...
Spotlight On
Holiday Recipe Ideas for GE Appliances only at Walmart
Chinet sponsors easy Easy Holiday Appetizer recipes
Pot Roast & more comfort recipes from High Plains Bison
Try Holiday Party Recipes from Pillsbury Crescents
Vote for your favorite EatingWell Holiday Cookie recipe and you could win a $550 stand mixer!
Home
>
Recipes
>
Recipe
Celeriac Remoulade
Print Full
3 X 5
4 X 6
Source:
The Heritage of French Cooking
Recipe
Save Recipe
view my favorites
email recipe to a friend
Rating:
Be the first to rate this recipe!
Rate/Review this Recipe
Active Time:
15 Minutes
Total Time:
15 Minutes
Yield:
Serves 6
Like saucisson-beurre (sliced sausage with bread and butter) and radishes with salt, celeriac (celery root) remoulade was an archetypal hor d'oeuvre in restaurants popular with the ordinary people during the 1930s. It is a delicious way of eating this rather unpromising tuber, which generally used to be destined for the soup pot. When the French spoke of crudites it meant for most of them the inseparable pairing of celeriac remoulade with grated carrots in a vinaigrette sauce. It took the recent changes in taste and cooking methods to develop the range of vegetables that nowadays can be served raw.
RECIPE INGREDIENTS
For Celeriac:
1 head
celeriac
(about 1 1/2 lb)
3 tablespoons
lemon juice
salt
For Sauce:
1
egg
yolk
1 tablespoon Dijon
mustard
1/3 cup
peanut oil
salt
and freshly ground
pepper
1 tablespoon
lemon juice
or wine vinegar
2 tablespoons
light cream
DIRECTIONS
FOR CELERIAC: Cut it by hand or in a food processor into fine julienne. Boil water in a large nonaluminum saucepan; add the lemon juice and some salt. Put in the celeriac and when the water returns to a boil remove the saucepan from the heat. Drain the celeriac and refresh under running water. Drain again in a strainer, then dry it in a cloth.
FOR SAUCE: Whisk the egg yolk and the mustard together in a bowl. Keep whisking as you add the oil in a thin stream, until you have a thick mayonnaise. Add salt, pepper and lemon juice and mix again. Mix in the cream and continue to whisk until the sauce is creamy.
TO SERVE: Place the celeriac in a large bowl. Add the sauce and mix well. Refrigerate until ready to serve, sprinkled with black pepper.
Recipe reprinted by permission of
Weldon Russell
. All rights reserved.
Date Added:
01/01/2008
Nutrition Facts per Serving
Yield:
Serves 6
Calories:
179
Fat. Total:
14g
Fiber:
2g
Carbohydrates, Total:
12g
Sodium:
180mg
% Cal. from Fat:
70%
Cholesterol:
39mg
Protein:
3g
Recipe error? Contact customer service.
Most Popular...
Recipes
Keywords
Collections
Potato Gratin with Parmesan and Caramelized Onions
Hearty Twice-Baked Potatoes
Mashed Potato Timbales
Grilled Potato Packets
Buttermilk Pumpkin Pie
Pumpkin Praline Pie
See More Popular Recipes »
Hot Holiday Potatoes
Holiday Casseroles
Halloween Treats
Creamy Comfort Soups
Turkey, Classic and New
Slice of Holiday: Pumpkin Pies
See More Popular Recipe Collections »
soup
cakes
appetizer
recipes
cake
mexican
chicken
chili
breakfast
pumpkin
casserole
pasta
See More Popular Keywords »
Ordering:
Cart/ Checkout
|
Track Order
|
Gift Cards
|
Shipping Info
|
Return Policy
|
Security
Contact:
Email Us
|
Call Us Toll-Free
|
More Help
Members:
Sign In/Out
|
Account & Orders
|
Saved Recipes
|
Product Reviews
|
Wish List
|
Newsletters
|
Unsubscribe
Web Site:
Shop
|
Special Values
|
Gift Ideas
|
Wedding Registry
|
Recipes & More
|
Community
|
Site Map
©1998 - 2009
Cooking.com
|
About Us
|
Terms of Use
|
Privacy
|
Recent Awards
|
Jobs
|
Affiliates
|
Advertising
Try Fine Cooking Magazine for quick, healthy and innovative recipes.