Celeriac Slaw

Name: Celeriac Slaw
Yield: serves 4 to 6
Ingredients: 1 medium bulb celeriac (about 1 1/2 pounds), peeled and grated; 1/2 cup mayonnaise (page 282); 1 tablespoon Dijon mustard; 1 tablespoon capers, rinsed and chopped; 1 tablespoon chopped fresh tarragon; 1 tablespoon chopped fresh flat-leaf parsley; Grated zest and juice of 1 lemon; Coarse salt and freshly ground black pepper

December 9, 2011

Céleri rémoulade—shredded celeriac (celery root) in a mayonnaise-based dressing— is the French version of slaw. Peel a celeriac bulb with a chef’s knife, trimming away the gnarled brown skin to expose the pale flesh. Once peeled, it should be rubbed with lemon or soaked in acidulated water to prevent browning.

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