Celery Root Remoulade for a Crunchy Practice Thanksgiving

Name: Celery Root Remoulade for a Crunchy Practice Thanksgiving
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 10
Cuisine: Global
Ingredients: 680 grams celery root (about; 118 milliliters crème fraîche (at room temperature); 118 milliliters chopped flat leaf parsley; 1 teaspoon kosher salt; 1 teaspoon freshly squeezed lemon juice; 1 teaspoons freshly cracked black pepper; 237 milliliters toasted walnuts (chopped); 118 milliliters white wine vinaigrette (3 to 1 oil to vinegar ratio); 237 milliliters black currents

Celery Root Remoulade for a Crunchy Practice Thanksgiving might be just the side dish you are searching for. One portion of this dish contains approximately 3g of protein, 10g of fat, and a total of 139 calories. This recipe serves 10. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. It is perfect for Thanksgiving. Head to the store and pick up wine vinaigrette, walnuts, currents, and a few other things to make it today. It is a good option if you're following a gluten free, primal, and vegetarian diet.

Instructions

Using a large, heavy chefs knife cut off the top and bottom of the celery root. Then use a sturdy paring knife to remove the skin. Be a bit aggressive in peeling. Next, use a mandoline or a chefs knife cut the celery root into 1/8-inch matchsticks. The end result should be about 1 pound.

Ingredients you will need

Celeriac

Equipment you will use

Knife

Mandoline

Combine the crème fraîche, vinaigrette and lemon juice in a medium mixing bowl; stir until well incorporated.

Ingredients you will need

Creme Fraiche

Lemon Juice

Vinaigrette

Equipment you will use

Mixing Bowl

Add the celery root, celery, walnuts, currants and parsley. Toss the ingredients together until blended. Cover and refrigerate two to eight hours before serving.

Ingredients you will need

Celeriac

Currants