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LOCATION: Recipes >> Vegetables >> Celeriac Remoulade

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Celeri Remoulade
Celery Root in Mustard Sauce
Yield: 4 to 6 servings

2 tablespoons freshly squeezed lemon juice
2 tablespoons imported Dijon mustard or to taste
1 cup cr\xe8me fra\xeeche or heavy cream
Salt and freshly ground black pepper
1 celery root (about 1 pound; 500 g)

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.

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.

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