Celeriac remoulade (ogden)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Mayonnaise |
| 1 | tablespoon | Dijon mustard |
| 2 | tablespoons | Parsley; finely minced |
| 2 | tablespoons | Tarragon; finely minced |
| 1 | Garlic clove; finely minced | |
| 2 | Sweet pickles (opt'l.) finely chopped | |
| 2 | Young celeriac knobs* coarsely grated | |
Directions
*Should equal 2 to 2½ cups.
In a medium size bowl, mix together all ingredients but celeriac. Add celeriac; toss until completely coated. Cover and chill until ready to serve.
The author writes: "Similar in style to coleslaw, but with a surprising taste twist. Easy to make and guaranteed to charm your dinner guests."
Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog, Vol. 9, No. 1. Spring 1992. Pg. 10. Typed for you by Cathy Harned.
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