Celery Rémoulade

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

By Anthony Bourdain

Published 2004

  • About


  • 1 lb/450 g celery root (celeriac), peeled
  • juice of 1


Julienne the Celery Root

Cut the peeled celery root into thin slices. Stack a few slices one on top of the other and cut them into very thin strips. (A cheap, Japanese-style vertical slicer or an old-style European mandoline can be very helpful here. You just run the whole celery root against the blade and badabing! If you don’t have a mandoline, letting th