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Celery Root Rémoulade


Serves four.

  • by from Fine Cooking
    Issue 105

This classic French side dish features a creamy dressing of mayonnaise, mustard, anchovies, cornichons, and herbs.

  • 6 cornichons or sour gherkins
  • 1/4 cup lightly packed fresh flat-leaf parsley
  • 2 Tbs. fresh tarragon
  • 1 anchovy fillet (optional)
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 Tbs. fresh lemon juice
  • 1 Tbs. Dijon mustard
  • 1 tsp. grated lemon zest
  • 1 large celery root (also known as celeriac; about 1-1/4 lb.)
  • Kosher salt and freshly ground black pepper

In a food processor, pulse the cornichons, parsley, tarragon, and anchovy (if using) until coarsely chopped.

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.

nutrition information (per serving):
Calories (kcal): 130, Fat (kcal): 6, Fat Calories (g): 50, Saturated Fat (g): 2, Protein (g): 3, Monounsaturated Fat (g): 1.5, Carbohydrates (mg): 19, Polyunsaturated Fat (mg): 2, Sodium (g): 730, Cholesterol (g): 10, Fiber (g): 3,

Photo: Scott Phillips

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 jalapeño and pair it with fish tacos.

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