Go Back

​Celeriac Remoulade

Friday, August 14, 2015

Courtesy:  Chef Larkin Rogers


8 oz. creme fraiche (or Greek yogurt or sour cream loosened with whipping cream)
2 Tbsp fresh lemon juice
2 Tbsp Dijon or grainy mustard
1 pound celeriac
1 red-skinned apple


Make a dressing from first 3 ingredients, season with salt, pepper, and Tabasco.

Peel and coarsely grate celeriac. Stir into dressing. Grate apple and mix it into dressing. Check seasoning and serve or cover and serve later, chilled or at room temperature.

Can be served as a salad course, an accompaniment for roasted chicken or pork, or as an hors d'oeuvre on toasted bread rounds or stuffed into cherry tomatoes, for example.

Go Back

Go Back


cream cointreau fritters Farmers' Market flank steak Butternut pepper Cranberry Beans currants plum tomatoes curry snow peas swiss buttermilk wheat flour chocolate absinthe cilantro celeriac shallots beer gin sherry hazelnuts okra vegetarian bayeldi bosc walnut oil pork chop Dressing cantaloupe tomatoe vegetable chorizo pecan plum chimichurri rouille bread pudding Bread tuscan maple carrot top green beans roasted daisy bacon potatoes kluski steak verde bell pepper paste vanilla wafers oats flank beef chili Tomatillos shelling yellow onion pecans maple syrup gorgonzola kirsch strata Kale sausage dill pineapple beets pumpkin frittata artichoke bloody mary parmesan walnuts fennel bulb rhubarb wrap coeur a la creme jack cheese cranberry pesto sour garlic slaw chiles kalamata peach Swiss Chard sour cream Cider shiitake latkes leeks beet sweet potato tostadas strawberries imam bbq Potato pudding Beans apples radishes reggiano meatballs bulgar wheat mushrooms cheese wasabi shrunken heads chicken dinner salad knots blue cheese vinaigrette pancake Salad peas chimmichurri asparagus heavy whipping cream sweet spelt Chevre syrup anchovy green pepper Spread melon remoulade pasta compote tortillas pears dilly cornmeal dijon lettuce beet greens almond milk Red Onion tomato gruyere Soup crisp carrot tops fondue zucchini habanero sesame jam ramps Leek Jerusalem artichoke scapes lemon grass jack scallions tomato corn pie sauce panzanella goat Cheese biscuits shitake gouda coeur bulgar yogurt capers sandwich parmigiano chipotle muffins poblano conserve Rice wine vinegar barley turnip turnips fritter pickled sandwiches cucumber thai couscous butter berry cream cheese onions baguette celebration anise chives polenta fraiche autumn watercress celery hearts basil prosciutto egg spring carrots Recipes tomato juice chilies mint creme arugula spiced winter squash pork coriander brown sugar eggs stuffing almonds Drinks cake chicken strawberry pie celery root sunchokes peppers blueberry crepes collins chili peppers cauliflower tenderloin Squash honey feta Tomatoes pine nuts casserole Shitake Mushrooms Side plums fennel bok choy Greens cockaigne coconut milk Poblano Chili caesar Salsa hickory tart bruschetta fennel seeds baby bok choy nectarine Apple Eggplant buckwheat mustard greens gazpacho mushroom carrot fronds Spinach egg noodles Vegan radish kohlrabi bean onion Corn gratin olives white beans