Recipe - Celery Root Remoulade (Mf)

1 One half pound Celery root
Lemon
2/3 cup Mayonnaise
1 teaspoon Dijon mustard
2 teaspoon Minced capers
1 tablespoon Minced parsley
1 tablespoon Minced cornichons
Salt and pepper

Peel celery root, chop it up roughly and grate in a food processor.
Immediately toss with lemon juice, cover and refrigerate until the next
day.

When ready to eat, combine the mayonnaise, mustard, capers, parsley and
cornichons; season with lemon juice to taste, salt and pepper and toss with
grated celery root.

Yield: 4 servings

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
NOTES : Side Dishes, Vegetables

Posted to MCRecipe Digest V1 #321

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6619

From: Gail Shermeyer 4paws@netrax.net

Date: Fri, 29 Nov 1996 21:23:56 0500