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Celeriac Remoulade

Source: The Heritage of French Cooking
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Active Time:  15 Minutes
Total Time:  15 Minutes
  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.
For Celeriac:
1 head celeriac (about 1 1/2 lb)
3 tablespoons lemon juice
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
Celeriac Remoulade Recipe at
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
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