advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Close

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
Celery Root Remoulade

Photography: Anna Williams

Source: Martha Stewart Living, May

Ingredients

  • 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

Directions

  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.

Related Topics