This classic French side dish features a creamy dressing of mayonnaise, mustard, anchovies, cornichons, and herbs.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Add the mayonnaise, sour cream, lemon juice, mustard, and zest and process until well combined. Scrape the dressing into a large bowl.
Fit the processor with a medium grating disk. Peel the celery root with a knife (rather than a vegetable peeler) and cut it into chunks small enough to fit into the processor’s feed tube. Grate the celery root in the processor.
Transfer the celery root to the bowl of dressing and fold gently to combine. Season to taste with salt and pepper and serve.
This is so good with any fish dish. I make it with cod or halibut or snapper and have rice on the side. I'm sure you could swap the anchovy for a jalapeo and pair it with fish tacos.
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?