Celery Root Rémoulade—A Contemporary Version

Name: Celery Root Rémoulade—A Contemporary Version
Yield: enough for 4 as a side dish
Ingredients: the juice of half a lemon; celery root – about 1 pound (500g); a raw medium beet; crème fraîche – 4 heaping tablespoons; whole-grain mustard – 2 teaspoons; a little olive or walnut oil; parsley – a small handful of leaves; walnut halves – a scattering

December 14, 2011

Crème fraîche or strained yogurt offers many of the qualities of mayonnaise but with a cleaner, more piquant character. Beating in a small amount of olive or walnut oil will nudge it toward the perfect coating consistency of a classic mayonnaise-type rémoulade dressing. Using these tart alternatives lends a lightness, too.

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