Celery Root and Pear Remoulade with Walnuts

Name: Celery Root and Pear Remoulade with Walnuts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 3 firm Bosc pears, peeled; 1 Tbsp finely chopped capers; 118 milliliters celery leaves from the heart; 680 grams celery root, peeled; 1 Tbsp finely chopped cornichons or sour gherkins; 2 teaspoons Dijon mustard; 2 larges egg yolks, at room temperature; 1 small garlic clove, minced; 1 large hard-cooked egg, finely chopped; 6 Tbsps fresh lemon juice; 1 Tbsp finely chopped parsley; 6 servings Salt and freshly ground white pepper; 2 teaspoons chopped tarragon; 177 milliliters vegetable oil; 118 milliliters walnuts; 1 Tbsp water

Celery Root and Pear Remoulade with Walnuts could be just the gluten free, dairy free, and whole 30 recipe you've been looking for. This recipe serves 6. This side dish has 438 calories, 6g of protein, and 37g of fat per serving. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe from Food and Wine requires hard-cooked egg, lemon juice, cornichons, and salt and pepper. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

In a heavy glass or ceramic bowl, whisk the egg yolks with the water, mustard and a pinch each of salt and pepper.

Ingredients you will need

Salt And Pepper

Egg Yolk

Mustard

Water

Equipment you will use

Whisk

Bowl

Whisk in the oil in small drops until the sauce starts to thicken, then whisk in the remaining oil in a thin, steady stream; when all of the oil has been added, the sauce should be thick.

Ingredients you will need

Sauce

Cooking Oil

Equipment you will use

Whisk

Whisk in 1 tablespoon of the lemon juice. Fold in the egg, cornichons, capers, parsley, tarragon and garlic. Season with salt and pepper and refrigerate.

Ingredients you will need

Salt And Pepper

Lemon Juice

Gherkins

Tarragon

Parsley

Capers

Garlic

Egg

Equipment you will use

Whisk

Preheat the oven to 40

Equipment you will use

Oven

In a cake pan, toast the walnuts for about 4 minutes, or until fragrant and deep brown.

Ingredients you will need

Walnuts

Toast

Equipment you will use

Cake Form

Bring a medium saucepan of salted water to a boil. Shred the celery root on the largest holes of a box grater and toss immediately with 1 tablespoon of the lemon juice.

Ingredients you will need

Celeriac