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