Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2
Ingredients
1
/4 cup mayonnaise
2
tablespoons crème fraîche or sour cream
2
cornichons (sour gherkins), minced, or 1 tablespoon minced dill pickle
1
tablespoon minced fresh parsley leaves
2
teaspoons fresh lemon juice
1
/2 teaspoon drained bottled capers, minced
1
/2 teaspoon Dijon mustard
a pinch dried tarragon, crumbled
2
small celery roots (about 1 1/4 pound total), peeled and cut into matchstick pieces or shredded coarse
Need to make a substitution?
Preparation
Step 1
In a small bowl stir together mayonnaise, crème fraîche, cornichons, parsley, lemon juice, capers, mustard, tarragon, and salt and pepper to taste until combined well.
Step 2
In a large saucepan of salted boiling water cook celery root 2 minutes. Drain celery root in a sieve and refresh under cold water. Dry celery root completely. Add celery root to sauce and stir together. Chill salad until ready to serve.