Traditional rémoulade is made with mayonnaise. We have lightened this traditional side dish with a lemony yogurt dressing.
Recipe information
Yield
serves 6
Ingredients
1 medium celery root, about 12 ounces
1 Granny Smith apple
Juice of 1 lemon, about 2 tablespoons
1/2 cup nonfat plain yogurt
2 tablespoons heavy cream
4 teaspoons Dijon mustard
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
Preparation
Step 1
Peel the celery root; core the apple. Grate both on the large holes of a box grater. Place in a medium bowl, and toss with the lemon juice.
Step 2
In another bowl, whisk together the yogurt, cream, Dijon, salt, and pepper. Add to the grated celery root and apple, and toss to combine. Refrigerate until ready to serve.
Fit to eat recipe
Step 3
(Per serving)
Step 4
Calories: 61
Step 5
Fat: 2g
Step 6
Cholesterol: 7mg
Step 7
Carbohydrate: 9g
Step 8
Sodium: 454mg
Step 9
Protein: 2g
Step 10
Fiber: 3g
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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