Celery root remoulade (mf)

Yield: 4 Servings

Measure Ingredient
1½ pounds Celery root
\N \N Lemon
⅔ cup Mayonnaise
1 teaspoon Dijon mustard
2 teaspoons Minced capers
1 tablespoon Minced parsley
1 tablespoon Minced cornichons
\N \N 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

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