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Celery Root Remoulade


Celery root, also known as celeriac, tastes like a cross between celery and parsley; choose a small, firm root. Martha made this recipe on Cooking School episode 407.

  • Servings: 4

Photography: Anna Williams

Source: Martha Stewart Living, May 2003


  • 1/4 cup mayonnaise
  • 1/4 cup creme fraiche
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 12 cornichons, minced (about 1/3 cup)
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 teaspoon finely chopped fresh tarragon
  • 1 teaspoon capers, rinsed and chopped
  • 1/2 teaspoon coarse salt
  • Freshly ground pepper
  • 1 celery root (about 1 pound), peeled and julienned
  • 1 head Boston lettuce, leaves separated, washed and dried


  1. 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.

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