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Saturday, November 20, 2010

Celery Root Remoulade

Bonus Holiday Recipe of the Week
This is one of my favorite recipes of all times. It's better made the day ahead so the flavoring soaks into the celery root. I know it's an ugly-looking root, but once you cut off the outside it's just beautiful. This time of year I find it at Smith's, go figure!

2 pounds celery root
salt and pepper to taste
3 tablespoons freshly squeezed lemon juice
2 shakes Worcester sauce
1 cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons capers
2 sour dill pickles diced small
6 large pitted green olives diced small
2 teaspoons aged Sherry wine vinegar
Pinch freshly ground black pepper
1 teaspoon fresh tarragon

Use a serrated knife to peel the celery root of all the brown outer portions, like peeling a pineapple. Cut the celery root into chunks and grate them using the shredding blade in a food processor fitted with the coarsest grating blade, or by hand. Place the celery root in a large bowl, and add everything else. Let sit in fridge overnight. Serve cold or at room temperature.