|
An ancient vegetable called celery root, celery knob, or celeriac is a variety of celery developed for its enlarged root rather than for stalks and leaves. It is highly prized in Europe either raw or cooked. The vegetable deserves to be better known in America, as it is nutritious and has an appealing flavor. In this recipe for a classic French pre-luncheon hors d'oeuvre, the raw celery root is marinated in a flavorful remoulade sauce.
|
| What You Need: |
|
|
|
1 celery root or celeriac, about 1¼ pounds
2 tablespoons olive or salad oil
2 teaspoons wine vinegar
1/8 teaspoon dry mustard
Salt, white pepper to taste
About 1 cup mayonnaise
1 tablespoon drained capers
1 garlic clove, crushed
¼ teaspoon dried tarragon
¼ teaspoon dried chervil
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Cut off tops and roots of celery root and cut into slivers.
|
2. Put in a bowl and add oil, vinegar, mustard, salt, and pepper.
|
3. Marinate at room temperature or refrigerate 2 hours to blend flavors.
|
4. Drain and combine with remaining ingredients in a serving dish.
|
|
|
| Recipe Source: The complete international salad book |
