Celeriac Remoulade Recipe


Main Ingredient


 Water4 Cup (64 tbs)
 Lemon juice1⁄4 Cup (4 tbs)
 Celeriac3⁄4 Pound (1 In Number)
 Shredded cabbage4 Cup (64 tbs)
 Shredded carrot1⁄2 Cup (8 tbs)
 Tarragon flavored white wine vinegar3 Tablespoon
 Safflower oil1 Tablespoon
 Salt1⁄8 Teaspoon
 Reduced calorie mayonnaise1⁄4 Cup (4 tbs)
 Dijon mustard2 Tablespoon
 Minced fresh parsley2 Tablespoon
 Dried whole tarragon1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 578 Calories from Fat 197

% Daily Value*

Total Fat 23 g34.8%

Saturated Fat 3.1 g15.3%

Trans Fat 0 g

Cholesterol 15.6 mg

Sodium 1124.9 mg46.9%

Total Carbohydrates 87 g28.8%

Dietary Fiber 17.9 g71.7%

Sugars 22.3 g

Protein 17 g34%

Vitamin A 315.8% Vitamin C 341.4%

Calcium 40.9% Iron 47.3%

*Based on a 2000 Calorie diet


Combine water and 1/4 cup lemon juice in a large bowl, set mixture aside.
Peel celetiac thoroughly, cutting away any pitted areas.
Shred celeriac in a food processor or by hand.
Immediately place celeriac in lemon juice mixture to prevent discoloration.
Drain celeriac, and return to bowl; add cabbage and carrot.
Combine vinegar, oil, and salt in a small bowl, stirring well with a wire whisk.
Pour over celeriac mixture, tossing well.
Cover and marinate at room temperature for up to 3 hours, stirring occasionally.
Combine mayonnaise and mustard; add to celeriac mixture, tossing to coat.
Stir in minced parsley and tarragon