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Name: Celery Remoulade
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 lb Celery root; (3 to 3 1/2; 1 1/2 ts Lemon juice; 2 tb Chopped fresh parsley;; 1 1/2 ts Salt; ; across)

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INGREDIENTS

1 lb Celery root; (3 to 3 1/2
1 1/2 ts Lemon juice
2 tb Chopped fresh parsley;
1 1/2 ts Salt
; across)

Servings

INSTRUCTIONS

MMMMM--------------------------DRESSING------------------------------- 1 1/2 Generous teaspoon Dijon-type -mustard; (or more to taste, ; up to 4 tablespoon ; if you like) 3 tb Boiling water 1/3 c Olive oil or salad oil; up -to 1/2, up to 2 tb Red wine vinegar; (2 to 3) Salt and pepper Note: Celery root can be tough unless very finely shredded; you need a machine to do that for you. To prepare the celery root: To prevent the celery from discoloring, work quickly. Peel the brown outside off the celery root with a short, stout knife, cut into chunks, and shred in the machine. At once, toss in a bowl with the salt and lemon juice. (If you are doing a lot, shred and season in batches in order to prevent it from yellowing.) To make the dressing: Meanwhile, warm other bowl in hot water; dry it. Add the mustard, and by dribbles whisk in the boiling water, then the oil; finally dribble and whisk in the vinegar to make a thick, creamy sauce. To assemble: Taste the celery root. If it seems salty, rinse it in cold water, drain, and dry it. Fold it into the sauce, and correct seasoning. Fold with the optional parsley. Makes 6 to 8 servings. Ahead-of-time note: The celery root is ready to serve now, but will be more tender if it steeps in the refrigerator several hours. It will keep several days, covered, in the refrigerator. Recipes from Healthy Homestyle Cooking by Evelyn Tribole, M.S., R.D. (Rodale, c copyright 1994 by Evelyn Tribole), to be released in the fall. From The Way to Cook by Julia Child (Knopf, copyright 1989 by Julia Child). NOTES : That big, brown, knobby, ugly vegetable known as celery root or celeriac is almost snowy white inside, and makes a marvelous salad, or an accompaniment to smoked or broiled fish, cold cuts, and other vegetables. Recipe by: Good Morning America

NOTES

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Celery Remoulade

1 lb Celery root; (3 to 3 1/2
1 1/2 ts Lemon juice
2 tb Chopped fresh parsley;
1 1/2 ts Salt
 ; across)

MMMMM--------------------------DRESSING-------------------------------  1 1/2    Generous teaspoon Dijon-type           -mustard; (or more to taste,           ; up to 4 tablespoon           ; if you like)      3 tb Boiling water    1/3 c  Olive oil or salad oil; up           -to 1/2, up to      2 tb Red wine vinegar; (2 to 3)           Salt and pepper   Note:    Celery root can be tough unless very finely shredded; you need a  machine to do that for you.    To prepare the celery root:    To prevent the celery from discoloring, work quickly. Peel the brown  outside off the celery root with a short, stout knife, cut into  chunks, and shred in the machine. At once, toss in a bowl with the  salt and lemon juice. (If you are doing a lot, shred and season in  batches in order to prevent it from yellowing.)    To make the dressing:    Meanwhile, warm other bowl in hot water; dry it. Add the mustard, and  by dribbles whisk in the boiling water, then the oil; finally dribble  and whisk in the vinegar to make a thick, creamy sauce. To assemble:  Taste the celery root. If it seems salty, rinse it in cold water,  drain, and dry it. Fold it into the sauce, and correct seasoning.  Fold with the optional parsley. Makes 6 to 8 servings. Ahead-of-time  note: The celery root is ready to serve now, but will be more tender  if it steeps in the refrigerator several hours. It will keep several  days, covered, in the refrigerator.    Recipes from Healthy Homestyle Cooking by Evelyn Tribole, M.S., R.D.  (Rodale, c copyright 1994 by Evelyn Tribole), to be released in the  fall.    From The Way to Cook by Julia Child (Knopf, copyright 1989 by Julia  Child).        NOTES : That big, brown, knobby, ugly vegetable known as celery root  or celeriac is almost snowy white inside, and makes a marvelous  salad, or an accompaniment to smoked or broiled fish, cold cuts, and  other vegetables.    Recipe by: Good Morning America

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Nutrition

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Serving Size: 1 Serving (478g)
Recipe Makes: 1 servings

Calories: 27
Calories from Fat: 3 (11%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 4.1mg		0 %
Potassium 132.2mg		3 %
Total Carbohydrate 7.1g		2 %
	Dietary Fiber 2.4g	10 %
	Sugars, other 4.7g
Protein 1g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 27

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