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Celeriac Remoulade Recipe
|Water||4 Cup (64 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Celeriac||3⁄4 Pound (1 In Number)|
|Shredded cabbage||4 Cup (64 tbs)|
|Shredded carrot||1⁄2 Cup (8 tbs)|
|Tarragon flavored white wine vinegar||3 Tablespoon|
|Safflower oil||1 Tablespoon|
|Reduced calorie mayonnaise||1⁄4 Cup (4 tbs)|
|Dijon mustard||2 Tablespoon|
|Minced fresh parsley||2 Tablespoon|
|Dried whole tarragon||1 Teaspoon|
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
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