Re: Celeriac
- From: "Dee Randall" <deedovey@xxxxxxxxxxx>
- Date: Sun, 16 Oct 2005 12:33:13 -0400
"Margaret Suran" <margaret@xxxxxxxxxxxxxxxxxxxxxx> wrote in message
news:ditlo508tt@xxxxxxxxxxxxxxxxxxxx
>
>
> Celeri Remoulade
> Celery Root in Mustard Sauce
>
> 2 tablespoons freshly squeezed lemon juice
> 2 tablespoons imported Dijon mustard or to taste
> 1 cup creme fraiche or heavy cream
> Salt and freshly ground black pepper
> 1 celery root (about 1 pound; 500 g)
>
> 1. In a large mixing bowl, combine the lemon juice, mustard, creme
> fraiche, and salt and pepper to taste; mix thoroughly. Taste and adjust
> the seasoning.
>
> 2. Quarter the celery root and peel it. Grate coarsely, in a food
> processor or on a Mouli grater. Immediately add it to the mustard sauce
> and toss to coat. Season to taste. Serve as a first course.
> Yield: 4 to 6 servings
> ________________________________
>
That is the way I like my celeric - Celeri Remoulade. About the only place
I've seen it on the menu in 20 years is an excellent restaurant in
Montreal - L'Express -- yum yum -- as you can see, I still remember it.
Dee Dee
.
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