Celeriac Remoulade
This method of preparing celeriac is a favorite of one of our market customers. It’s usually served as a first course or as a side.
Ingredients:
2 eggs and 1 egg yolk
1 tbsp Dijon mustard
1 cup oil (vegetable, canola or olive)
1 tsp vinegar
Chopped parsley
Salt and Pepper
Peel and slice the celeriac into thin julienne strips. Place into a pot of boiling water and let simmer for a few minutes; drain. Hard boil two eggs; drain and run under cold water. Shell the eggs and separate the yolks from the whites. Mash the egg yolks into a paste and add one raw egg yolk. Add mustard and slowly whisk in oil. Finish with vinegar and parsley (optional). Add salt and pepper to taste. Mix the sauce with the celery root. Refrigerate at least one hour before serving.