Celery Root Remoulade

Name: Celery Root Remoulade
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp capers; 1 celery root; 1 teaspoon Dijon mustard; 1 egg yolk; 1 Tbsp chopped fresh parsley; 4 servings Kosher salt and freshly ground black pepper; 1 Tbsp lemon juice; 2 Tbsps pickle relish; 177 milliliters vegetable oil

Celery Root Remoulade might be just the side dish you are searching for. Watching your figure? This gluten free, dairy free, fodmap friendly, and whole 30 recipe has 444 calories, 3g of protein, and 43g of fat per serving. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up capers, lemon juice, dijon mustard, and a few other things to make it today. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

Watch how to make this recipe.

First make a mayonnaise as the base for the remoulade. In a food processor or blender, mix the egg yolk, lemon juice, and mustard, together until smooth. With the food processor or blender running, add the oil in a very thin stream, until the oil is incorporated into the egg and the mayonnaise is thick.

Ingredients you will need

Lemon Juice

Mayonnaise

Base

Egg Yolk

Mustard

Egg

Cooking Oil

Equipment you will use

Food Processor

Blender

Mix in the pickle relish, capers, and parsley, and season with salt, and pepper, to taste.

Ingredients you will need

Pickle Relish

Parsley

Capers

Pepper

Salt

Peel and grate the celery root. In order to keep the grated celery root from browning, immediately stir it into the remoulade until incorporated. Cover the sauce with plastic wrap and store in the refrigerator until ready to use.

Ingredients you will need

Celeriac