A hands-on gardener for 30 years, Deb Terrill has written for a number of publications. After formal training in landscape design, she operated a landscape and gardening business and later became a syndicated columnist. She also monitors moths for The Nature Conservancy.

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Celery Root Remoulade Recipe
by Deb Terrill       #Edibles   #Recipes


Homemade Gravadlax with Celeriac Remoulade

The tan root is a twisted mass of somewhat hairy skin covering a pale flesh that is riddled with small holes, fissures and spots. Getting past its unfortunate exterior and uncovering the slightly woody stuff inside yields the reward of a concentrated celery flavor in a crisp, non-stringy and less watery form. This flesh gives great flavor to soups and stews, and is pretty good as a salad too, especially in the form of the classic remoulade.

1/3 cup Hellman’s Real mayonnaise
1/4 cup chopped green onions
1 tablespoon prepared horseradish
2 tablespoons whole-grain mustard
2 tablespoons prepared yellow mustard
1 tablespoon ketchup
2 tablespoons chopped parsley
1 tablespoon chopped fresh dill
Salt to taste
2 cups shredded celery root

Combine all sauce ingredients and mix well. Add celery root and toss to coat.

 

 

Photo CC BY 2.0 Becky York.

 

 

Posted: 09/03/15   RSS | Print

 

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