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

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Crabcakes with Remoulade Sauce

Recipe courtesy of Emeril Lagasse

Crispy, Smoked Chicken Wings and Legs, Cilantro, Lime and Sriracha and a Celery and Radish Salad

Recipe courtesy of Michael Symon

Chicken Wings with Red Hot Honey Glaze and Blue Cheese-Celery Dipping Sauce

Recipe courtesy of Bobby Flay

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

On TV

Trending Videos

Brunch Bonanza

So Much Pretty Food Here