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Celery Root Remoulade

herbal.chef's picture
Ingredients
  Celery knobs 2 Medium
  Mayonnaise 3⁄4 Cup (12 tbs)
  Dijon mustard/Dus seldrof 1 Tablespoon
  Lemon juice 2 Tablespoon (Or To Taste)
Directions

Pare the celery knobs.
Cut them into slices about one sixteenth inch thick and cut the slices into strips as thin as or thinner than toothpicks.
Combine the mayonnaise, mustard and lemon juice.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable

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