Celery Root Remoulade (mf)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dishes, Side | 4 | Servings | ||
INGREDIENTS
| 1 1/2 | lb | Celery root |
| Lemon | ||
| 2/3 | c | Mayonnaise |
| 1 | t | Dijon mustard |
| 2 | t | Minced capers |
| 1 | T | Minced parsley |
| 1 | T | Minced cornichons |
| Salt and pepper |
INSTRUCTIONS
Peel celery root, chop it up roughly and grate in a food processor. Immediately toss with lemon juice, cover and refrigerate until the next day. When ready to eat, combine the mayonnaise, mustard, capers, parsley and cornichons; season with lemon juice to taste, salt and pepper and toss with grated celery root. Yield: 4 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved NOTES : Side Dishes, Vegetables Posted to MC-Recipe Digest V1 #321 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6619 From: Gail Shermeyer <4paws@netrax.net> Date: Fri, 29 Nov 1996 21:23:56 -0500
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Nutrition (calculated from recipe ingredients)
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Calories: 158
Calories From Fat: 117
Total Fat: 13.2g
Cholesterol: 10.2mg
Sodium: 334.5mg
Potassium: 26.2mg
Carbohydrates: 10.6g
Fiber: <1g
Sugar: 2.9g
Protein: <1g