Creamy Celery Root Remoulade with Walnuts
You can never have too many side dish recipes, so give Creamy Celery Root Remoulade with Walnuts a try. This recipe serves 10. One portion of this dish contains around 3g of protein, 10g of fat, and a total of 139 calories. Head to the store and pick up wine vinaigrette, walnuts, currents, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes. 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.
Combine the crème fraîche, vinaigrette and lemon juice in a medium mixing bowl; stir until well incorporated.
Add the celery root, celery, walnuts, currants and parsley. Toss the ingredients together until blended. Cover and refrigerate two to eight hours before serving.