Celery -Root Rémoulade
Cooks' note:
·Rémoulade may be chilled up to 1 day.
Recipe information
Yield
Makes 6 servings (about 3 cups)
Ingredients
3/4 cup well-shaken buttermilk
2 teaspoons cornstarch
1/2 teaspoon salt
Pinch of cayenne
1 large egg yolk
1 1/2 teaspoons extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh tarragon
1 anchovy fillet, rinsed, dried, and finely chopped
1 tablespoon chopped cornichon (French sour gherkin)
1 tablespoon drained capers, rinsed
1 teaspoon finely chopped shallot
1/2 teaspoon Dijon mustard
1/2 teaspoon sugar
2 to 3 teaspoons fresh lemon juice
2 tablespoons water
1 (1-pound) celery root, peeled and coarsely shredded
Preparation
Step 1
Whisk together 1/4 cup buttermilk, cornstarch, salt, and cayenne in a small heavy saucepan until smooth. Whisk in yolk, then remaining 1/2cup buttermilk. Cook over moderately low heat, whisking constantly, until mixture comes to a simmer and thickens, 4 to 5 minutes. Transfer to a small bowl.
Step 2
Whisk in oil, herbs, anchovy, cornichon, capers, shallot, mustard, sugar, lemon juice, and salt and pepper to taste. Chill rémoulade, covered, at least 30 minutes.
Step 3
Whisk water into rémoulade to thin and toss with celery root.
Nutrition Per Serving
Each serving about 74 calories and 3 grams fat
#### Nutritional analysis provided by Gourmet
