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​Celeriac Remoulade

Friday, August 14, 2015

Courtesy:  Chef Larkin Rogers


8 oz. creme fraiche (or Greek yogurt or sour cream loosened with whipping cream)
2 Tbsp fresh lemon juice
2 Tbsp Dijon or grainy mustard
1 pound celeriac
1 red-skinned apple


Make a dressing from first 3 ingredients, season with salt, pepper, and Tabasco.

Peel and coarsely grate celeriac. Stir into dressing. Grate apple and mix it into dressing. Check seasoning and serve or cover and serve later, chilled or at room temperature.

Can be served as a salad course, an accompaniment for roasted chicken or pork, or as an hors d'oeuvre on toasted bread rounds or stuffed into cherry tomatoes, for example.

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