Celery Root Remoulade

Celery Root Remoulade
Celery root remoulade is a french classic. It is essentially julienned celery root dressed with a lemony aioli. If you wish, you can combine it with other julienned vegetables such as carrots.

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.

1-2celery root
1lemon, juiced
1 tbspchopped capers or cornichons
1clove of garlic, grated, pounded or finely minced
1-2egg yolks
1 cupolive oil
2 tbspchopped parsley
fresh ground pepper
Soaking capers to remove the excess salt.

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. 

Mixing aioli dressing while adding olive oil.

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.

Removing the rough brown skin from the outside of the celery root.

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.

Sprinkling fresh parsley over the celery root remoulade.