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Sauces & Dips

Celery Root Remoulade

6 servings

porcje

15 minutes

czas aktywny

45 minutes

całkowity czas

Składniki

2 pounds celery root

1 3/4 teaspoons kosher salt

3 tablespoons freshly squeezed lemon juice

1 cup good mayonnaise

1 tablespoon Dijon mustard

1 tablespoon whole-grain mustard

2 teaspoons Champagne vinegar or white wine vinegar

Pinch freshly ground black pepper

Wskazówki

Use a serrated knife to peel the celery root of all the brown outer portions, like peeling a pineapple. Cut the celery root into thin matchsticks with a mandoline, or grate them in a food processor fitted with the coarsest grating blade. With the food processor, press a little as you feed the chunks through and you will have larger shreds. Place the celery root in a large bowl, sprinkle with 1 1/2 teaspoons of the salt and 2 tablespoons of lemon juice, and allow to stand at room temperature for about 30 minutes.

Meanwhile, in a small bowl whisk together the mayonnaise, the 2 mustards, the remaining tablespoon of lemon juice, the vinegar, the remaining 1/4 teaspoon of salt, and the pepper. Add enough sauce to lightly moisten the salad. (You may have some sauce left over.) Serve cold or at room temperature.

Wartości Odżywcze

Wielkość Porcji

-

Kalorie

335

Tłuszcz Całkowity

30g

Tłuszcz Nasycony

5g

Tłuszcz Nienasycony

-

Tłuszcz Trans

-

Cholesterol

15mg

Sód

475mg

Węglowodany Całkowite

15g

Błonnik Pokarmowy

3g

Cukry Całkowite

3g

Białko

2g

6 servings

porcje

15 minutes

czas aktywny

45 minutes

całkowity czas
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