Celery Root Remoulade

Ingredients

• 0.5 cup mayonnaise
• 1.5 tablespoons Dijon mustard
• 2 tablespoons crème fraîche
• 2 tablespoons lemon juice – freshly squeezed
• 0.75 teaspoon kosher salt
• 0.25 teaspoon black pepper – freshly ground
• 1.25 pounds celery root – peeled and cut into 1/8-inch matchsticks
• 2 tablespoons flat-leaf parsley – finely chopped (for serving)

Instructions

1. In a large bowl, whisk the mayonnaise, Dijon mustard, crème fraîche, lemon juice, kosher salt, and black pepper until smooth.
2. Trim and peel the celery root thickly to remove the fibrous skin, then cut into 1/8-inch matchsticks with a mandoline or knife. Add the celery root to the bowl and toss until thoroughly coated.
3. Cover and refrigerate 20–30 minutes, stirring once, until the celery root softens slightly yet remains crisp.
4. Toss again, taste, and adjust seasoning as needed. Serve chilled, sprinkled with the parsley.