Celery Root Remoulade for a Crunchy Practice Thanksgiving

Ingredients

• 1.5 pound celery root 
• 0.5 cup crème fraîche at room temperature ()
• 0.5 cup flat parsley chopped
• 1 teaspoon kosher salt 
• 1 teaspoon juice of lemon freshly squeezed
• 0.5 teaspoon freshly cracked pepper black
• 1 cup walnuts toasted chopped ()
• 0.5 cup white wine vinaigrette (3 to 1 oil to vinegar ratio)
• 1 cup currents black
• 1 cup currents black

Equipment

• knife
• mixing bowl
• mandoline
• chefs knife

Directions

1. Using a large, heavy chefs knife cut off the top and bottom of the celery root. Then use a sturdy paring knife to remove the skin. Be a bit aggressive in peeling. Next, use a mandoline or a chefs knife cut the celery root into 1/8-inch matchsticks. The end result should be about 1 pound.
2. Combine the crème fraîche, vinaigrette and lemon juice in a medium mixing bowl; stir until well incorporated.
3. Add the celery root, celery, walnuts, currants and parsley. Toss the ingredients together until blended. Cover and refrigerate two to eight hours before serving.
4. Serve chilled.Like this:Like Loading...