Celeriac Rémoulade

Preparation info
  • Makes


    First-Course Servings when Served with 3 other Crudité Salads
    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

Given its appearance, it is no surprise that American cooks haven’t experimented much with this subtle-tasting root vegetable. Also known as celery root, it is covered with various tuberlike growths and irregularities that seem strangely malevolent to some observers. The texture is reminiscent of a turnip, but the flavor is like celery, though more delicate and somehow more satisfying. It can be braised or roasted, but one of the most delightful ways to serve it is to cut it into thin match