Celery -Root Rémoulade

Name: Celery -Root Rémoulade
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 fillet anchovy fillet, rinsed, dried, and finely chopped; 177 milliliters well-shaken buttermilk; 1 Tbsp drained capers, rinsed; 1 pinch Pinch of cayenne; 454 grams celery root, peeled and coarsely shredded; 2 teaspoons cornstarch; 1 teaspoons Dijon mustard; 1 large egg yolk; 1 Tbsp chopped fresh flat-leaf parsley; 1 Tbsp chopped fresh tarragon; 2 teaspoons fresh lemon juice; 2 teaspoons extra-virgin olive oil; 1 teaspoons salt; 1 teaspoon finely chopped shallot; 1 teaspoons sugar; 2 Tbsps water; 1 Tbsp chopped cornichon (French sour gherkin)

Celery -Root Rémoulade

Celery -Root Rémoulade might be just the side dish you are searching for. Watching your figure? This gluten free and pescatarian recipe has 78 calories, 3g of protein, and 3g of fat per serving. This recipe serves 6. Head to the store and pick up flat-leaf parsley, buttermilk, salt, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Whisk together 1/4 cup buttermilk, cornstarch, salt, and cayenne in a small heavy saucepan until smooth.

Ingredients you will need

Buttermilk

Corn Starch

Ground Cayenne Pepper

Salt

Equipment you will use

Sauce Pan

Whisk

Whisk in yolk, then remaining 1/2cup buttermilk. Cook over moderately low heat, whisking constantly, until mixture comes to a simmer and thickens, 4 to 5 minutes.

Ingredients you will need

Buttermilk

Egg Yolk

Equipment you will use

Whisk

Transfer to a small bowl.

Equipment you will use

Bowl

Whisk in oil, herbs, anchovy, cornichon, capers, shallot, mustard, sugar, lemon juice, and salt and pepper to taste. Chill rmoulade, covered, at least 30 minutes.

Ingredients you will need

Salt And Pepper