Celeriac Rémoulade

Americans don’t eat much celeriac (also called celery root), no doubt in part because of its intimidating appearance. Celeriac shows up in markets, usually without its greens, as a knobby and hairy-looking vaguely spherical root that is rather large, between a rutabaga and a turnip in size. Most of us don’t know how to peel such a thing, much less how to prepare and eat it. As you may have guessed, celeriac is closely related to our everyday celery, which the French call céleri-branche. But