Celery Root, Carrot and Pear Remoulade
By on · In Dinner, Meals, Regional and Ethnic, Salads, Side Dishes, Techniques, Vegetables
Served as a side dish, Celery Root, Carrot and Pear Remoulade has a refreshing flavor you will truly enjoy. This delicious slaw is wonderful as an accompaniment to fish, burgers or barbecue.
Celery Root, Carrot and Pear Remoulade
Author: Epicurus.com Kitchens
Recipe type: Side Dish
Cuisine: American
Serves: 12 to 16 servings
Ingredients
- 1 large celery root; peeled, shredded
- 1 large carrot; peeled, shredded
- 2 firm ripe pears; halved, cored, and shredded
- 3 Tablespoons lemon juice
- 1 Cup light mayonnaise
- 1/3 Cup thinly-sliced green onion
- 1 Tablespoon Dijon mustard
- 1 Tablespoon minced fresh tarragon
- (or 1 teaspoon dried tarragon)
- 3 Tablespoons minced parsley
Instructions
- Toss together celery root, carrot and pears in 2-quart bowl. Combine lemon juice, mayonnaise, green onion, mustard and tarragon in small dish. Add to celery root mixture, tossing until well mixed.
- Put plastic wrap directly on salad to prevent contact with air; cover bowl airtight. Refrigerate at least 3 hours or as long as 3 days.
- To serve, let stand at room temperature 30 minutes. Toss in parsley. Taste and adjust seasonings.
Notes
Celery root or celeriac is found in most supermarkets. Scrub it carefully, then with a sharp knife, cut off the outer skin. Slice the peeled celeriac and cut very carefully into julienned strips that are very thin. Celeriac has a celery-like flavor with the crispness of apple and wonderful texture.
Nutrition Information
Serving size: each of 16 servings Calories: 83 Fat: 6 g Carbohydrates: 7 g Sodium: 130 mg Fiber: 0.56 g Protein: 1 g Cholesterol: 10 mg
