Celery root is an amazing vegetable. It tastes only vaguely like the green stalk celery, and has no strings. But it is crisp and makes a fine salad when prepared the classic French way as celeri remoulade: cut into julienne strips, blanched for a minute, and tossed with a mayonnaise and mustard dressing.
Salt and pepper, to taste
Juice of 1 lemon
2 heads celery root
1/4 cup mayonnaise
1 tablespoon plain yogurt or sour cream
1 tablespoon Dijon mustard, or more to taste
2 tablespoons chopped fresh parsley
1. Fill a large saucepan with water, salt, and the lemon juice. Bring to a boil.
2. With a rotary vegetable peeler, peel the skin from the celery roots. Halve them, remove any spongy cores with a spoon and cut the bulbs into julienne strips. Working quickly so the strips do not brown, add them to the water. Return the mixture to a boil and simmer for 1 minute. Drain into a colander and rinse with cold water. Shake the colander to remove excess moisture.
3. In a large bowl, whisk together the mayonnaise, yogurt or sour cream, mustard, salt, and pepper. Add the celery root and toss gently but thoroughly. Taste for seasoning and add more salt, pepper, and mustard, if you like. Sprinkle with parsley. Sheryl Julian
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ContributorsSheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.