Celery and Apple Rémoulade

Name: Celery and Apple Rémoulade
Cuisine: French
Ingredients: 2 large celery roots (celeriac); 2 large celery roots (celeriac); 1 lemon plus 1 teaspoon lemon juice; 1 lemon plus 1 teaspoon lemon juice; 1 tart green apple (such as Winesap), peeled and cored; 1 tart green apple (such as Winesap), peeled and cored; 2 tablespoons extra virgin olive oil; 2 tablespoons Dijon-style mustard; ⅓ cup mayonnaise, preferably homemade; ⅓ cup mayonnaise, preferably homemade; ¾ cup sour cream or crème fraîche; ¾ cup sour cream or crème fraîche; Salt and freshly ground black pepper to taste; Salt and freshly ground black pepper to taste; 1 tablespoon finely chopped fresh parsley

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Apples (A Country Garden Cookbook)

By Christopher Idone

Published 1998

About

This classic winter starter is popular throughout France.

Ingredients

2 large celery roots (celeriac)
1 lemon plus 1 teaspoon lemon juice<

Europe
France
Starter
Vegetarian
Gluten-free
Winter

Method

Peel the celery root and rub with half a lemon. Cut the celery root to fit into the tube of a food processor and julienne, or slice into julienne on a mandoline. Place celery root in a bowl. Reserve 1 teaspoon lemon juice and toss with the juice of the remaining half lemon.

Slice the apple into julienne on a mandoline or on the large grating side of a hand grater. Toss with the celery r