Celery Root Rémoulade

Celery root is used as the coleslaw of French cuisine though it has a distinctive taste quite different from cabbage. Every French family and every decent bistro seems to have a recipe of its own. Often celery root rémoulade is served along with a dish of grated carrots in a salad dressing. These raw veggies are a typical autumn or winter dish for an easy, delicious starter or colorful lunch en famille. Cooked celery root can also be used in soup or mixed with potatoes for a lovely, more refined “mash.” Braised, the root also known as celeriac, makes an excellent accompaniment for duck and game. Whenever we ate it raw, we always ate the carrots first and ended with the silky celery root.