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Celeriac Remoulade

Diet.Chef's picture
  Water 4 Cup (64 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Celeriac 3⁄4 Pound (1 In Number)
  Shredded cabbage 4 Cup (64 tbs)
  Shredded carrot 1⁄2 Cup (8 tbs)
  Tarragon flavored white wine vinegar 3 Tablespoon
  Safflower oil 1 Tablespoon
  Salt 1⁄8 Teaspoon
  Reduced calorie mayonnaise 1⁄4 Cup (4 tbs)
  Dijon mustard 2 Tablespoon
  Minced fresh parsley 2 Tablespoon
  Dried whole tarragon 1 Teaspoon

Combine water and 1/4 cup lemon juice in a large bowl, set mixture aside.
Peel celetiac thoroughly, cutting away any pitted areas.
Shred celeriac in a food processor or by hand.
Immediately place celeriac in lemon juice mixture to prevent discoloration.
Drain celeriac, and return to bowl; add cabbage and carrot.
Combine vinegar, oil, and salt in a small bowl, stirring well with a wire whisk.
Pour over celeriac mixture, tossing well.
Cover and marinate at room temperature for up to 3 hours, stirring occasionally.
Combine mayonnaise and mustard; add to celeriac mixture, tossing to coat.
Stir in minced parsley and tarragon

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