Celery Root Remoulade (Mf)
- 1 1/2 lb Celery root
- Lemon
- 2/3 c Mayonnaise
- 1 ts Dijon mustard
- 2 ts Minced capers
- 1 tb Minced parsley
- 1 tb Minced cornichons
- Salt and pepper
Peel celery root, chop it up roughly and grate in a food processor.
Immediately toss with lemon juice, cover and refrigerate until the next
day.
When ready to eat, combine the mayonnaise, mustard, capers, parsley and
cornichons; season with lemon juice to taste, salt and pepper and toss with
grated celery root.
Yield: 4 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
NOTES : Side Dishes, Vegetables
Posted to MC-Recipe Digest V1 #321
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6619
From: Gail Shermeyer <4paws@netrax.net>
Date: Fri, 29 Nov 1996 21:23:56 -0500
Immediately toss with lemon juice, cover and refrigerate until the next
day.
When ready to eat, combine the mayonnaise, mustard, capers, parsley and
cornichons; season with lemon juice to taste, salt and pepper and toss with
grated celery root.
Yield: 4 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
NOTES : Side Dishes, Vegetables
Posted to MC-Recipe Digest V1 #321
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6619
From: Gail Shermeyer <4paws@netrax.net>
Date: Fri, 29 Nov 1996 21:23:56 -0500
