Celery root remoulade (mf)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Celery root |
| Lemon | ||
| ⅔ | cup | Mayonnaise |
| 1 | teaspoon | Dijon mustard |
| 2 | teaspoons | Minced capers |
| 1 | tablespoon | Minced parsley |
| 1 | tablespoon | Minced cornichons |
| Salt and pepper | ||
Directions
Peel celery root, chop it up roughly and grate in a food processor.
Immediately toss with lemon juice, cover and refrigerate until the next day.
When ready to eat, combine the mayonnaise, mustard, capers, parsley and cornichons; season with lemon juice to taste, salt and pepper and toss with grated celery root.
Yield: 4 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved NOTES : Side Dishes, Vegetables Posted to MC-Recipe Digest V1 #321 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6619 From: Gail Shermeyer <4paws@...> Date: Fri, 29 Nov 1996 21:23:56 -0500
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