Celery Root, Carrot and Pear Remoulade

By Master Chef on July 1st, 2019 · 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

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