Sauces & Dips
Celery Root Remoulade
6 servings
porcje15 minutes
czas aktywny45 minutes
całkowity czasSkładniki
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
porcje15 minutes
czas aktywny45 minutes
całkowity czas