Chilled Celery Root in Mustard Sauce
This is my first time using celery root actually and it is not an easy vegetable to deal with so a mandolin really is the right tool to use. Once the celery root is cut into match stick size pieces the rest is quick. I made it to go along with pork tenderloin but it is a really nice slaw that would pair well with most any meat. John especially liked this.
Page:141-142
Serves 4
Chilled Celery Root in Mustard Sauce
The Gourmet Cookbook
1 large celery root, peeled with a paring knife, not a peeler, and cut into matchsticks (easiest on a mandolin)
1/2 teaspoon salt
2 tablespoons freshly squeezed lemon juice
Dressing:
1 tablespoon Dijon mustard
1-1/2 teaspoons freshly squeezed lemon juice
1-1/2 teaspoons white wine vinegar
Pinch of sugar
Salt and freshly ground black pepper
3 tablespoons extra virgin olive oil
2 tablespoons flat-leaf parsley, minced
Toss the celery root, salt and 2 tablespoons of lemon juice in a bowl. Marinate, covered, for 30 minutes to one hour (either at room temperature or in the refrigerator.)
Make the dressing by whisking together the mustard, lemon juice, vinegar, sugar and salt and pepper to taste in a small bowl. Add the oil in a slow stream, whisking until emulsified.
Drain the celery root and return it to the bowl. Pour the dressing over and toss to combine. Refrigerate, covered, for at least an hour.
Sprinkle with the parsley before serving.
https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-xap1/v/t1.0-9/s480x480/10670270_10203611872030027_8834274276272661239_n.jpg?oh=ebbec1deea5ad1d8c730cc41d1393fba&oe=549C002C&__gda__=1417863063_cd758e9f8446044c4fa5756a34c64f59
This is my first time using celery root actually and it is not an easy vegetable to deal with so a mandolin really is the right tool to use. Once the celery root is cut into match stick size pieces the rest is quick. I made it to go along with pork tenderloin but it is a really nice slaw that would pair well with most any meat. John especially liked this.
Page:141-142
Serves 4
Chilled Celery Root in Mustard Sauce
The Gourmet Cookbook
1 large celery root, peeled with a paring knife, not a peeler, and cut into matchsticks (easiest on a mandolin)
1/2 teaspoon salt
2 tablespoons freshly squeezed lemon juice
Dressing:
1 tablespoon Dijon mustard
1-1/2 teaspoons freshly squeezed lemon juice
1-1/2 teaspoons white wine vinegar
Pinch of sugar
Salt and freshly ground black pepper
3 tablespoons extra virgin olive oil
2 tablespoons flat-leaf parsley, minced
Toss the celery root, salt and 2 tablespoons of lemon juice in a bowl. Marinate, covered, for 30 minutes to one hour (either at room temperature or in the refrigerator.)
Make the dressing by whisking together the mustard, lemon juice, vinegar, sugar and salt and pepper to taste in a small bowl. Add the oil in a slow stream, whisking until emulsified.
Drain the celery root and return it to the bowl. Pour the dressing over and toss to combine. Refrigerate, covered, for at least an hour.
Sprinkle with the parsley before serving.
https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-xap1/v/t1.0-9/s480x480/10670270_10203611872030027_8834274276272661239_n.jpg?oh=ebbec1deea5ad1d8c730cc41d1393fba&oe=549C002C&__gda__=1417863063_cd758e9f8446044c4fa5756a34c64f59