Celeriac Remoulade Recipe
Summary
MethodFreeze Chill
Ingredients
2 pounds celeriac, shredded or julienned
1 egg
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/3 cup corn oil
1/2 cup low-fat yogurt
1 tablespoon chopped scallions
Dash of white pepper
Directions
Place the celeriac in a large mixing bowl.
Place the egg, lemon juice, and mustard in a food processor or blender.
Process briefly.
Slowly add the oil, beginning with a few drops and increasing the flow as the mixture thickens.
Transfer the thickened dressing to a bowl and fold in the yogurt, scallions, and pepper.
Pour the dressing over the celeriac and mix.
Refrigerate for at least 2 hours before serving to allow the flavors to blend.
Place the egg, lemon juice, and mustard in a food processor or blender.
Process briefly.
Slowly add the oil, beginning with a few drops and increasing the flow as the mixture thickens.
Transfer the thickened dressing to a bowl and fold in the yogurt, scallions, and pepper.
Pour the dressing over the celeriac and mix.
Refrigerate for at least 2 hours before serving to allow the flavors to blend.
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