Recipe courtesy of Alton Brown
Show: Good Eats
Episode: Celeryman
Print
Total:
1 hr 25 min
Prep:
25 min
Inactive:
1 hr
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 1/2 tablespoons freshly squeezed lemon juice
  • 1 1/2 tablespoons Dijon mustard
  • 3/4 cup creme fraiche
  • 1 head celeriac, approximately 1 pound
  • 1/4 teaspoon kosher salt
  • Pinch freshly ground black pepper

Directions

In a medium-sized mixing bowl, whisk together the lemon juice, mustard and creme fraiche. Set aside.

Brush excess dirt off of the roots. Cut off the bottom and top of the roots. Cut the roots into quarters and peel. Rinse in cool water if there is any remaining dirt or debris. Slice each quarter on a mandoline into 1-inch long matchstick pieces and transfer directly to the dressing. Add the salt and pepper and stir well to combine. Cover and place in the refrigerator for a minimum of 1 hour and up to 3 before serving.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Crabcakes with Remoulade Sauce

Recipe courtesy of Emeril Lagasse

Remoulade

Recipe courtesy of Tyler Florence

Fennel Remoulade

Recipe courtesy of Gaspar Catanzaro

Celeriac Remoulade

Recipe courtesy of Laura Calder

Braised Celery

Recipe courtesy of Alton Brown

Celery Soda

Recipe courtesy of Alton Brown

Cajun Spicy Remoulade

Recipe courtesy of Treva Chadwell

Crab Cakes with Spicy Remoulade

Recipe courtesy of Tia Mowry

Pickled Celery Spiced Almonds

Recipe courtesy of Cooking Channel

On TV

Trending Videos

So Much Pretty Food Here