Celery Root Rémoulade

Name: Celery Root Rémoulade
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 fillet anchovy fillet (optional); 1 large celery root (also known as celeriac; about 1-1/4 lb.); 6 cornichons or sour gherkins; 1 Tb Dijon mustard; 59 milliliters lightly packed fresh flat-leaf parsley; 2 Tbs fresh tarragon; 4 servings Kosher salt and freshly ground black pepper; 2 Tbs fresh lemon juice; 1 teaspoon grated lemon zest; 59 milliliters mayonnaise; 59 milliliters sour cream

Need a gluten free and pescatarian side dish? Celery Root Rémoulade could be a super recipe to try. This recipe serves 4. One serving contains 201 calories, 4g of protein, and 14g of fat. This recipe covers 13% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. If you have lemon juice, celery root, dijon mustard, and a few other ingredients on hand, you can make it.

Instructions

In a food processor, pulse the cornichons, parsley, tarragon, and anchovy (if using) until coarsely chopped.

Ingredients you will need

Gherkins

Tarragon

Anchovies

Parsley

Equipment you will use

Food Processor

Add the mayonnaise, sour cream, lemon juice, mustard, and zest and process until well combined. Scrape the dressing into a large bowl.Fit the processor with a medium grating disk. Peel the celery root with a knife (rather than a vegetable peeler) and cut it into chunks small enough to fit into the processors feed tube. Grate the celery root in the processor.

Ingredients you will need

Celeriac