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!
Ingredients
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
Procedure
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.
