Celery root (celeriac) is closely related to common celery, but this plant has been selected over time for its edible root as opposed to the stalks. You will notice that it does have a delicious celery flavor. It can be roasted, pureed, made into soups, or used salads.
|1 tbsp||chopped capers or cornichons|
|1||clove of garlic, grated, pounded or finely minced|
|1 cup||olive oil|
|2 tbsp||chopped parsley|
|–||fresh ground pepper|
If you are using capers in this recipe and they are salt-packed, start by rinsing them off and soaking them in water for about 10 minutes. This will draw out excess salt.
Now, make the aioli dressing. Whisk 1 or 2 egg yolks in a mixing bowl with the dijon mustard, a bit of the lemon juice, and the garlic. Now slowly whisk in the oil to emulsify it. Add the remainder of the lemon juice and thin further with water if needed. You want the consistency of a creamy dressing. Now stir in your capers and season with salt.
Peel the celery root by cutting off the brown outer layer with a chef’s knife. It is easiest to start by cutting off one side so that it can rest flat on a cutting board. Then you can work your way around peeling the rest with either a sharp knife or vegetable peeler. Use a knife to slice out any recessed skin as well. Now julienne the celery root (cut it into thin strips similar to matchsticks). A mandolin can be helpful here but is not necessary – you can use the opportunity to work on your knife skills! Dress the celery root and allow it to sit for at least 15 minutes in the refrigerator. Serve with fresh ground black pepper and chopped parsley.