Celery Root Remoulade Food

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CELERY ROOT REMOULADE



Celery Root Remoulade image

Celery root is the homeliest of vegetables, but you'd never know it once it's all dressed up in this! Here's a super-easy and relatively quick way to prepare this great veggie!

Provided by velorutionista

Categories     Salad Dressings

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 celery root, scrubbed and trimmed (aka celeriac)
1 1/2 teaspoons salt
1 lemon, juice of
1/4 cup Dijon mustard
2 tablespoons boiling water
2 tablespoons olive oil (or a milder oil if you prefer)
2 tablespoons white vinegar
1/4 teaspoon salt
1/3 cup low-fat mayonnaise
3 tablespoons fresh parsley, chopped

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.

CELERY ROOT REMOULADE



Celery Root Remoulade image

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 egg yolk*
1 tablespoon lemon juice
1 teaspoon Dijon mustard
3/4 cup vegetable oil
2 tablespoons pickle relish
1 tablespoon capers
1 tablespoon chopped fresh parsley
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 celery root

Steps:

  • First make a mayonnaise as the base for the remoulade. In a food processor or blender, mix the egg yolk, lemon juice, and mustard, together until smooth. With the food processor or blender running, add the oil in a very thin stream, until the oil is incorporated into the egg and the mayonnaise is thick.
  • Mix in the pickle relish, capers, and parsley, and season with salt, and pepper, to taste.
  • Peel and grate the celery root. In order to keep the grated celery root from browning, immediately stir it into the remoulade until incorporated. Cover the sauce with plastic wrap and store in the refrigerator until ready to use.

CELERI REMOULADE



Celeri Remoulade image

Provided by Moira Hodgson

Categories     easy, condiments, side dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 8

1 cup mayonnaise, commercial or homemade
1 tablespoon Dijon mustard
1/2 teaspoon dry mustard
Lemon juice to taste
Coarse salt and freshly ground pepper
2 to 4 tablespoons heavy cream
1 1/2 to 2 pounds celery root
1 tablespoon chopped flat-leaf parsley

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 RéMOULADE



Celery Root Rémoulade image

Categories     Condiment/Spread     Salad     Sauce     Dairy     Vegetarian     Quick & Easy     Mayonnaise     Root Vegetable     Gourmet

Yield Serves 2

Number Of Ingredients 9

1/4 cup mayonnaise
2 tablespoons crème fraîche or sour cream
2 cornichons (sour gherkins), minced, or 1 tablespoon minced dill pickle
1 tablespoon minced fresh parsley leaves
2 teaspoons fresh lemon juice
1/2 teaspoon drained bottled capers, minced
1/2 teaspoon Dijon mustard
a pinch dried tarragon, crumbled
2 small celery roots (about 1 1/4 pound total), peeled and cut into matchstick pieces or shredded coarse

Steps:

  • In a small bowl stir together mayonnaise, crème fraîche, cornichons, parsley, lemon juice, capers, mustard, tarragon, and salt and pepper to taste until combined well.
  • In a large saucepan of salted boiling water cook celery root 2 minutes. Drain celery root in a sieve and refresh under cold water. Dry celery root completely. Add celery root to sauce and stir together. Chill salad until ready to serve.

CELERY ROOT OVEN FRIES



Celery Root Oven Fries image

Our family loves oven roasted vegetables and one day DH ask if I could make fries for lunch, not having any potatoes in the house I cut a celery root into fries, seasoned and roast. We really enjoy these even if they are not a true French fry.

Provided by Debbwl

Categories     Vegetable

Time 50m

Yield 1-2 serving(s)

Number Of Ingredients 3

1 celery root
1 1/2 tablespoons olive oil
1 teaspoon cajun seasoning

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.

Nutrition Facts : Calories 179, Fat 20.2, SaturatedFat 2.8, Sodium 0.4

CELERY ROOT REMOULADE



Celery Root Remoulade image

Celery root, also known as celeriac, tastes like a cross between celery and parsley; choose a small, firm root. Martha made this recipe on Cooking School episode 407.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 12

1/4 cup mayonnaise
1/4 cup creme fraiche
2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
12 cornichons, minced (about 1/3 cup)
1 tablespoon finely chopped fresh flat-leaf parsley
1 teaspoon finely chopped fresh tarragon
1 teaspoon capers, rinsed and chopped
1/2 teaspoon coarse salt
Freshly ground pepper
1 celery root (about 1 pound), peeled and julienned
1 head Boston lettuce, leaves separated, washed and dried

Steps:

  • In a medium bowl, whisk together mayonnaise, creme fraiche, lemon juice, and mustard. Add cornichons, parsley, tarragon, capers, and salt; season with pepper. Whisk to combine. Fold celery root into dressing; serve atop lettuce leaves.

CELERY ROOT RéMOULADE AND PAN-SEARED SEA SCALLOPS



Celery Root Rémoulade and Pan-Seared Sea Scallops image

Yield Makes 6 first-course servings

Number Of Ingredients 11

1/2 cup mayonnaise
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped yellow bell pepper
1 tablespoon finely chopped drained capers
1 tablespoon Dijon mustard
1 tablespoon plus 1 teaspoon finely chopped fresh tarragon leaves, or to taste
2 teaspoons finely chopped fresh chives
1 1/2 teaspoons fresh lemon juice, or to taste
a 1 1/4-pound celery root (sometimes called celeriac)
1 pound small sea scallops (about 30)
1 tablespoon olive oil

Steps:

  • In a bowl stir together sauce ingredients and season with salt and pepper. (Sauce may be made 2 days ahead and chilled, covered.)
  • With a sharp knife peel celery root and cut into thin matchsticks. Add celery root to sauce with salt and pepper to taste and toss.
  • Remove tough muscle from side of each scallop if necessary and pat scallops dry. Season scallops with salt and pepper.
  • In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté scallops in batches with out crowding, turning them once, until golden and just cooked through, about 2 minutes on each side. Transfer scallops as sautéed with tongs to a plate.
  • Mound celery root rémoulade in center of each of 6 plates and arrange scallops around it. Garnish celery root rémoulade and scallops with chives and tarragon.

QUICK CELERIAC REMOULADE



Quick celeriac remoulade image

The all-time classic way of serving celeriac, this starter is superhealthy and requires no cooking

Provided by Barney Desmazery

Categories     Side dish

Time 20m

Number Of Ingredients 5

7 tbsp good quality mayonnaise
3 tbsp Dijon mustard
1 lemon , juice only
1small celeriac , about 650g/1lb 7oz
toast and watercress , to serve

Steps:

  • In a large bowl, mix the mayonnaise, mustard and lemon juice together thoroughly with a generous sprinkling of salt and some freshly ground black pepper, so it all becomes one sauce.
  • Peel and quarter the celeriac, then, working quickly, coarsely grate it and stir into the sauce until evenly coated. Serve the celeriac remoulade with lots of toast and some dressed watercress. It will keep in the fridge for up to 2 days.

Nutrition Facts : Calories 213 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 1.35 milligram of sodium

CELERY ROOT AND APPLE REMOULADE



Celery Root and Apple Remoulade image

Tart Granny Smith apple perfectly complements the mellow flavor of celery root (also called celeriac) in this creamy condiment.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 20m

Number Of Ingredients 8

1 large celery root (about 1 3/4 pounds), peeled and cut into large wedges
2 Granny Smith apples, peeled, quartered, and cored
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1/4 cup whole milk
2 tablespoons fresh lemon juice
1/3 cup toasted walnuts, roughly chopped
3 tablespoons chopped fresh parsley

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.

Nutrition Facts : Calories 269 g, Fat 20 g, Fiber 4 g, Protein 4 g, SaturatedFat 3 g

CELERY-ROOT REMOULADE



Celery-Root Remoulade image

Provided by Julia Reed

Categories     side dish

Time 20m

Yield 6 servings

Number Of Ingredients 18

1 pound celery root
Juice of 1 fresh lemon, strained
1 1/3 cups remoulade sauce, or less
1 whole egg
1 tablespoon Dijon mustard
1 teaspoon capers, rinsed
1 teaspoon chopped cornichons
1 anchovy, rinsed and chopped
1 tablespoon fresh chervil, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
1 tablespoon fresh tarragon, chopped
1 tablespoon Champagne vinegar
1 cup vegetable oil
2 tablespoons olive oil
1 to 3 tablespoons fresh lemon juice
Salt and freshly ground white pepper
1 tablespoon chopped parsley

Steps:

  • Peel the celery root and cut out any deep brown grooves. Grate coarsely using a hand grater or food processor. Place in a bowl of cold water and add the lemon juice. Allow to sit for 10 minutes. Drain, place in a towel and squeeze out excess moisture.
  • To make the sauce, place all the ingredients except the oils, lemon juice and salt and pepper in a food processor. Blend until very frothy, then slowly drizzle in the oils, with the machine still running, until well blended. Add 1 tablespoon lemon juice, taste and then gradually add enough more to make the sauce piquant but not too acidic. Adjust the salt and pepper.
  • Toss the celery root with 1 cup remoulade sauce. Add more as needed to coat the celery root and make it juicy. Season with salt and pepper and sprinkle with parsley.

Nutrition Facts : @context http, Calories 421, UnsaturatedFat 38 grams, Carbohydrate 9 grams, Fat 43 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 345 milligrams, Sugar 2 grams, TransFat 0 grams

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