| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Side, Dishes |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Celery root |
|
|
Lemon |
| 2/3 |
c |
Mayonnaise |
| 1 |
ts |
Dijon mustard |
| 2 |
ts |
Minced capers |
| 1 |
tb |
Minced parsley |
| 1 |
tb |
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
A Message from our Provider:
“God is a know-all”