Celeriac and Parsnip Remoulade


The addition of parsnips to the classic French/Belgium specialty was a hit with the our November 13, 2013 Brookside Gardens class.  Flecks of mustard seed from the grainy mustard give the salad a distinctive appearance.  Serve with hearty German sausages or grilled fish — or just about anything. Demoed by Danielle.

1 celeriac, peeled, rinsed and shredded
2 large parsnips (or 4 small), peeled, ends cut, and shredded
1 T grainy Dijon mustard
1 T Dijon mustard
Juice of 1 lemon
1 T champagne or good quality white wine vinegar
¼- ½ C mayonnaise
¼ C olive oil
1 C parsley, chopped- for garnish

Prepare the vegetables by putting them through the shredded blade of a food processor. You can also use a mandoline, or hand-cut everything into julienne-sized slivers. Remove tough core of parsnip as needed.  Yield about 8 cups of shredded vegetable.

In a mixing bowl, combine the mustards, lemon juice, vinegar, mayonnaise and olive oil. Whisk well, taste and adjust for more olive oil if desired. The dressing should be tart. Pour over the celeriac/parsnip shred, coat well enough to leave a bit of dressing at the bottom of the bowl. Refrigerate for at least two hours, or overnight. The vegetables will soak up the dressing and reduce in volume, so if your celeriac and parsnips are large, you may need to make more dressing. Just before serving, toss with chopped parsley.

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