Celery Root And Apple Remoulade Food

CELERIAC, CELERY AND CARROT REMOULADE

Steps:

• Place celeriac, carrots and celery in a bowl or colander and salt generously. Toss and leave for 30 minutes. Taking mixture up by the handful, squeeze out excess water and transfer to a bowl. Add chives and parsley and toss together.
• Whisk together crème fraîche, mayonnaise, grapeseed oil, yogurt, lemon juice and mustard. Season to taste with salt and pepper. Add to the vegetables and toss together. Serve right away or for even better results, refrigerate for an hour or so before serving.

CELERY ROOT AND APPLE REMOULADE

Steps:

• Using the large holes on a box grater or the grating disk of a food processor, shred celery root and apples and transfer to a large bowl. In a small bowl, whisk together mayonnaise, mustard, milk, and lemon juice. Pour dressing over celery root mixture. Add walnuts and parsley and toss to combine. Serve at room temperature.

CELERY ROOT REMOULADE

Steps:

• Combine 1-1/2 teaspoons salt and lemon juice in large bowl.
• Working quickly, peel and quarter the celery root. Shred in food processor. Combine with lemon juice and salt, tossing to coat well. Let sit about 20 minutes. The lemon juice will tenderize the celery root, and keep it from browning as you make the dressing.
• Bring about a cup of water to boil in medium saucepan; set a medium bowl over pot (to make a double boiler).
• Add mustard and boiling water to the bowl, whisking till well combined.
• Drizzle olive oil into mustard mixture, whisking all the while. Do this slowly and whisk well so the dressing doesn't "break".
• Dribble vinegar into mustard mixture, still whisking constantly; add salt.
• Remove dressing from flame and let cool slightly.
• While dressing cools, rinse shredded celery root in a fine strainer. Squeeze out any excess moisture and return to large bowl (dry out the bowl first, though).
• Toss celery root with dressing till well coated. Fold in mayonnaise gently. Stir in parsley.
• This keeps in the fridge for 2-3 days, and gets more and more tender as it sits.

CELERI REMOULADE

Steps:

• Combine the mayonnaise, mustards, lemon juice, salt and pepper. Mix and thin with the cream.
• Peel the celery root and cut into julienne strips about one-eighth inch thick and one inch long. Add the celery root to the mayonnaise and toss well. Leave to marinate in the refrigerator for at least an hour or more before serving. When ready to serve, sprinkle with parsley.

CELERY ROOT OVEN FRIES

Steps:

• Pre heat oven to 425.
• Clean, peel and cut celery root into fry size (approximately 1/4" x 1/4" x 2").
• In a large bowl mix olive oil and Cajun seasoning; add celery root and toss till well coated.
• Bake 30 to 40 minutes flipping ever 10 to 15 minutes to prevent burning on the bottom and promote even cooking.
• Enjoy while hot.

CELERY ROOT REMOULADE

Steps:

• Use a serrated knife to peel the celery root of all the brown outer portions, like peeling a pineapple. Cut the celery root into thin matchsticks with a mandoline, or grate them in a food processor fitted with the coarsest grating blade. With the food processor, press a little as you feed the chunks through and you will have larger shreds. Place the celery root in a large bowl, sprinkle with 1 1/2 teaspoons of the salt and 2 tablespoons of lemon juice, and allow to stand at room temperature for about 30 minutes.
• Meanwhile, in a small bowl whisk together the mayonnaise, the 2 mustards, the remaining tablespoon of lemon juice, the vinegar, the remaining 1/4 teaspoon of salt, and the pepper. Add enough sauce to lightly moisten the salad. (You may have some sauce left over.) Serve cold or at room temperature.