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.
Ingredients
1 lb. celery root, peeled, quartered and shredded in a food processor. Toss with 1 tsp lemon juice to prevent discoloration.
1/2 cup mayonnaise
1 teaspoon mustard
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1 tablespoon minced parsley
1 tablespoon minced cornichons
Dash salt and pepper
Yield: 4 Servings
Recipe
In a bowl create the rémoulade (dressing) by mixing the mustard, vinegar, lemon juice, parsley and cornichons. Salt and pepper to taste. Mix in the mayonnaise and then the shredded celery root. Season to taste. Refrigerate. Take out of the refrigerator 20 minutes before serving. Toss to fluff up. Serve with a slice of country bread.