celery root remoulade (mf)
| Measure | Ingredient |
|---|---|
| 1½ pounds | Celery root |
| Lemon | |
| ⅔ cup | Mayonnaise |
| 1 teaspoon | Dijon mustard |
| 2 teaspoons | Minced capers |
| 1 tablespoon | Minced parsley |
| 1 tablespoon | Minced cornichons |
| Salt and pepper |
Peel celery root, chop it up roughly and grate in a food processor.
Immediately toss with lemon juice, cover and refrigerate until the next day.
When ready to eat, combine the mayonnaise, mustard, capers, parsley and cornichons; season with lemon juice to taste, salt and pepper and toss with grated celery root.
Yield: 4 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved NOTES : Side Dishes, Vegetables Posted to MC-Recipe Digest V1 #321 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6619 From: Gail Shermeyer <4paws@...> Date: Fri, 29 Nov 1996 21:23:56 -0500
Similar recipes
- Celeriac remoulade
- Celery remoulade
- Crawfish remoulade
- Fiery remoulade
- Fried crawfish remoulade
- Remoulade
- Remoulade dressing
- Remoulade for beef fondue
- Remoulade mayonnaise
- Remoulade salmon
- Remoulade sauce #2
- Remoulade sauce 2
- Remoulade sauce for shrimp
- Root roast
- Sauce remoulade
- Shrimp remoulade #1
- Shrimp remoulade #2
- Shrimp remoulade salad
- Tabasco remoulade sauce
- Tofu remoulade
Random recipe of the day
Follow us
