Cook the Issue 2010: Celery Root Remoulade

I love celery root, but had never made remoulade.  This was an excellent preparation, with great complex flavors in the dressing and vegetables.  I didn't have any parsley, so I used lovage, which tastes a bit like celery and so plays well with the celery root.  The garnish shown in the photo is a stem of lovage.  I also used yogurt instead of the sour cream, which made for a tangy, creamy dressing that was a bit lighter.  The celery root I got from the store was a bit old and woody-- I can't wait to try this with the little, tender roots I get from my farm box.