Celery Root Remoulade (Celeri Remoulade)
This Celery Root Remoulade is refreshingly creamy and tangy! A perfect blend of celery root and zesty dressing that elevates any meal.
Servings: 4 servings
Ingredients
Ingredients
- 2.25 pounds Celery Root peeled and grated
- 1 cup Mayonnaise homemade or store-bought
- 2.5 tablespoons Dijon Mustard
- 1 teaspoon Sea Salt plus more to taste
- 2 tablespoons Lemon Juice freshly squeezed
- Black Pepper freshly ground to taste
Instructions
Instructions
- Start by peeling the celery root. Use a sharp knife to carefully cut away the tough outer skin.
- Once peeled, grate the celery root using a box grater or a food processor fitted with a grating attachment.
- In a mixing bowl, combine mayonnaise, Dijon mustard, sea salt, and lemon juice. Add freshly ground black pepper to taste. Whisk until smooth.
- Add the grated celery root to the bowl with the dressing and gently fold until evenly coated.
- Taste and adjust the seasoning as needed. Add more salt or lemon juice if desired.
- Cover the mixing bowl and refrigerate for at least 30 minutes before serving.
Equipment
- Sharp Knife
- Cutting Board
- Box Grater or Food Processor
- Mixing Bowl
- Whisk
- Serving Bowl
Notes
- Store in an airtight container in the refrigerator for up to 3 days.
- Prepare a day in advance for best flavor.
- Avoid freezing, as the texture may change.