Celery Remoulade with Golden Beets & Beet Greens

By • January 28, 2014 • 0 Comments

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Author Notes: A colorful take on the french classicc.laura kinsey

Serves 8

  • 1 large celery root, weighing about 1.5 lbs
  • 2 small golden beets, leaves and stems reserved
  • 1/4 cup parsley, cut into chiffonade
  • 1 cup mayonnaise
  • 2 tablespoons creme fraiche
  • 2 tablespoons Dijon mustard
  • 1 teaspoon kosher salt
  • juice of 1 lemon
  • freshly cracked black pepper
  1. In a large bowl, add the mayonnaise, creme fraiche, mustard, lemon juice, salt and pepper, whisk together and set aside.
  2. Wash and dry the beet greens and stems. Slice stems into 1/2" pieces. Roll up the leaves like a cigar and slice into a thin chiffonade, about 1/8" thick. Set aside.
  3. Peel the celery root and golden beets. Use a box grater or the shredder disc of your food processor to grate both.
  4. Transfer the shredded celery root and beets to the bowl with the mayonnaise mixture. Add the parsley, beet greens and stems and toss to coat. Add a pinch of freshly cracked black pepper and serve.
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