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Make it yourself: Celery Root (Celeriac) Remoulade


Remoulade is a classic French condiment with an affinity for pairing with seafood dishes, much like tartar sauce. Although the traditional version is more akin to a garlic mayonnaise (aioli), its nature as a basic sauce makes it versatile enough to incorporate a myriad of flavor combinations. Celery root remoulade ups the ante with crunchy celery root, tangy green apple and salty capers. The finished product is more a coleslaw than a sauce and goes well with crab cakes, in a po’boy sandwich or atop a fillet of fish.

1 Celery root
1 Lemon, juiced and its zest
1 Green apple (Granny Smith or Alderman)
1 tablespoon Capers, in brine (or substitute 2 teaspoons Pickle relish)
1 teaspoon Kosher salt
1 teaspoon Black pepper
½ teaspoon Paprika, cayenne or chili powder
1 cup Low-fat mayonnaise (or substitute ¾ cup plain yogurt)

1 Medium mixing bowl
1 Cutting board
1 Kitchen/Chef’s knife
1 Rubber spatula or large spoon
1 Fruit zester or fine-toothed cheese grater
1 Set measuring spoons
1 Measuring cup

Prep/Cook Time: 10-15 minutes

1. Rinse the celery root under cool, running water to remove excess dirt, cut the root and the stalk ends the same as you would a carrot.
2. Place the celery root on a sturdy cutting board (make sure it cannot shift while cutting) and remove the husk by slicing down the contour of the vegetable.
3. Rinse celery root again and pat dry with a paper towel; slice celery root vertically and lay face-down on the cutting board.
4. Slice celery root vertically into ¼ sections then lay the sections flat and cut into ¼ inch pieces that resemble matchsticks; add celery root to the mixing bowl with capers/relish and the lemon’s juice and zest.
5. Slice the apple vertically into four pieces, avoiding the core and seeds, and slice the same way as the celery root; add apple to the mixing bowl with mayonnaise/yogurt, salt and spices and stir to evenly incorporate ingredients.

Jake Fredericks

Jake Fredericks is a senior reporter and copy editor for the Daily Sundial. Jake graduated culinary school in 2011 and has been working in professional kitchens for 6 years. His enjoyment for cooking and creativity in writing has given him a unique skill set, which he has applied wholly to his goals as a food critic and eventual restauranteur. When he is not working or in class, he finds solace in writing, surfing, traveling and riding his motorcycle.

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