Peel the celery root of all the outside skin.
In a bowl mix mayonnaise, the mustard, (NOTE: you may wish to use Dijon Mustard and or a course grain mustard or a combination of each), and 1 tablespoon of lemon juice, the vinegar, the 1/4 teaspoon of salt, and freshly ground black pepper. Place in refrigerator while cutting up the celery root.
Next cut the root into thin strips. Here is where you must have a food processor. Use the grating blade. Cut the root into the longest strips that your processor will allow. Put the cut up celery root in a bowl; add 2 tablespoons of lemon juice and the rest of the salt. Let stand at room temperature for half an hour.
Before you add the remoulade, mix the shredded root again with the lemon juice that is in the bottom of the bowl. Drain out any extra lemon juice as it will make your sauce runny. Add the sauce to the root mixture and serve. This recipe makes a lot of sauce; just make sure all the celery is coated. Save any extra to either pass at the table or use for a dressing for another day. At this point you may refrigerate if you are not ready to serve. It is good either cold or at room temperature.
About the only time you can get celery root is in the Autumn/Winter.
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|Serving Size: 1 Serving (159g)|
|Recipe Makes: 6|
|Calories from Fat: 239 (70%)|
|Amt Per Serving||% DV|
|Total Fat 26.6g||35 %|
|Saturated Fat 3.9g||20 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 14.3g|
|Cholesterol 20.4mg||6 %|
|Sodium 670.8mg||23 %|
|Potassium 213.7mg||6 %|
|Total Carbohydrate 26.1g||8 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 24.6g|
|Protein 1.9g||3 %|
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Calories per serving: 340
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