Monday, September 17, 2007

Celery Root In Mustard Sauce

This is the classic recipe from Mastering the Art of French Cooking for Celeri-Rave Remoulade. I wanted to take you through it step by step in pictures so you could get a better idea how the root changes after macerating in lemon juice and salt. I used much more lemon juice than the recipe called for.
I still prefer my celery root lightly breaded and fried in olive oil (who wouldn't?) but this was a very nice salad course.
You Will Need:
1 lb. celery root (about 3 cups cut)
1 1/2 teaspoons salt
3 teaspoons lemon juice
4 tablespoons strong Dijon mustard
3 tablespoons boiling water
1/2 cup olive oil (yes, that is quite a bit-you could use less if you prefer)
2 tablespoons wine vinegar
salt and pepper
Minced parsley and chervil for garnish
Peel the celery root, and cut it into matchsticks. Toss in a bowl with the lemon juice and salt and let sit 30 minutes.
Drain, rinse and blot dry in a towel.
Warm a mixing bowl with hot water and then dry it. Place in the Dijon and slowly whip in the boiling water. Then beat in the olive oil in droplets. Add the vinegar by drops as well and finally add the salt and pepper.
Fold the celery root into the sauce, coating well. Let marinate 3-4 hours or overnight. Garnish with herbs before serving.

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