Celery Remoulade Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1: Celeriac, 2 -3 lb
Dijon mustard,
Juice from 3 lemons,
Olive oil,
2: Egg yolks,
Salt and pepper,
Directions:
Peel celeriac with a knofe. Rub with lemon juice, then finely
julienne. Make a heavy dijopn mayonnaise with the egg yolks and
mustard while slowly adding the olive oil. Season with salt and
pepper and lemon juice. Marinate the celeriac with the mayonnaise.
Serve cold; garnish with fresh lettuce and tomato.
Healthy Modifications: use fat-free mayonnaise instead of eggs and
oil; use salt sparingly.
Source: Chez Daniel
: New Orleans, LA
The Vegetable Lovers Guide to New Orleans Restaurants by Gay Sperling
pg 20-21
Submitted By DIANE LAZARUS On 09-07-95
Source from luhu.jp
julienne. Make a heavy dijopn mayonnaise with the egg yolks and
mustard while slowly adding the olive oil. Season with salt and
pepper and lemon juice. Marinate the celeriac with the mayonnaise.
Serve cold; garnish with fresh lettuce and tomato.
Healthy Modifications: use fat-free mayonnaise instead of eggs and
oil; use salt sparingly.
Source: Chez Daniel
: New Orleans, LA
The Vegetable Lovers Guide to New Orleans Restaurants by Gay Sperling
pg 20-21
Submitted By DIANE LAZARUS On 09-07-95
Source from luhu.jp
Tags
Vegetables