Celery Root And Apple Remoulade Recipes

CELERY ROOT SALAD

Steps:

• Make the dressing: Combine the mayonnaise, mustard, lemon juice and parsley in a medium-sized bowl.
• Finish the salad: Fold in the celery root and apple and season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour.

CELERY ROOT AND APPLE PUREE

Steps:

• Melt the butter over medium heat in a shallow pot or large saute pan. Add the fennel, celery root, potatoes, apples, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Saute the vegetables, stirring occasionally, until they begin to soften, about 4 to 5 minutes. Add the cider and tightly cover the pot. Simmer over low heat (I pull the pot halfway off the heat) for 30 to 40 minutes, stirring occasionally, until the vegetables are very soft. If the vegetables begin to burn or they seem dry, add another few tablespoons of apple cider or some water.
• When the vegetables are cooked, add the cream and cook for 1 more minute. Transfer the mixture to a food mill fitted with the coarsest blade and process. (You can also use a food processor but the texture will be smoother than with the food mill.) Taste for salt and pepper and return to the pot to keep warm. Serve warm.

CELERY ROOT AND APPLE REMOULADE

Steps:

• Using the large holes on a box grater or the grating disk of a food processor, shred celery root and apples and transfer to a large bowl. In a small bowl, whisk together mayonnaise, mustard, milk, and lemon juice. Pour dressing over celery root mixture. Add walnuts and parsley and toss to combine. Serve at room temperature.

CELERY ROOT REMOULADE

Steps:

• 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.

CELERY ROOT REMOULADE

Steps:

• Peel celery root; core apple. Grate both on the large holes of a box grater. Place in a medium bowl, and toss with lemon juice to prevent discoloration.
• In another bowl, whisk together yogurt, cream, mustard, salt, and pepper. Add to grated celery root and apple, and toss to combine. Refrigerate until ready to serve.

CELERY ROOT REMOULADE

Steps:

• In a medium bowl, whisk together mayonnaise, creme fraiche, lemon juice, and mustard. Add cornichons, parsley, tarragon, capers, and salt; season with pepper. Whisk to combine. Fold celery root into dressing; serve atop lettuce leaves.

CELERY ROOT RéMOULADE

Steps:

• In a small bowl stir together mayonnaise, crème fraîche, cornichons, parsley, lemon juice, capers, mustard, tarragon, and salt and pepper to taste until combined well.
• In a large saucepan of salted boiling water cook celery root 2 minutes. Drain celery root in a sieve and refresh under cold water. Dry celery root completely. Add celery root to sauce and stir together. Chill salad until ready to serve.

CELERY-ROOT REMOULADE

Steps:

• Peel the celery root and cut out any deep brown grooves. Grate coarsely using a hand grater or food processor. Place in a bowl of cold water and add the lemon juice. Allow to sit for 10 minutes. Drain, place in a towel and squeeze out excess moisture.
• To make the sauce, place all the ingredients except the oils, lemon juice and salt and pepper in a food processor. Blend until very frothy, then slowly drizzle in the oils, with the machine still running, until well blended. Add 1 tablespoon lemon juice, taste and then gradually add enough more to make the sauce piquant but not too acidic. Adjust the salt and pepper.
• Toss the celery root with 1 cup remoulade sauce. Add more as needed to coat the celery root and make it juicy. Season with salt and pepper and sprinkle with parsley.

CELERY ROOT AND APPLE REMOULADE

Steps:

• Combine all the ingredients.
• Season to taste with salt and pepper.