Celery Root RemouladeA Contemporary Version

• the juice of half a lemon
• celery root about 1 pound (500g)
• a raw medium beet
• creme fraiche 4 heaping tablespoons
• whole-grain mustard 2 teaspoons
• a little olive or walnut oil
• parsley a small handful of leaves
• walnut halves a scattering

1. Squeeze the lemon into a bowl.
2. Peel the celery root, then grate it coarsely.
3. A food processor with the coarse grater attachment is easier than trying to do it by hand.
4. Put into a bowl and toss gently with the lemon juice to keep it from discoloring.
5. Grate the beet and add it to the celery root, but dont mix it up just yet.
6. Put the creme fraiche in a small bowl, and stir in the mustard and a little salt and black pepper.
7. Gently mix in enough oil to make a coating consistencyprobably about 2 or 3 tablespoons.
8. Coarsely chop the parsley leaves and add to the dressing.
9. Mix gently with a small whisk or fork, then fold into the shredded vegetables, mixing only lightly, so that the beet doesnt send everything pink.
10. Toast the walnuts lightly in a small, nonstick frying pan, then scatter them over the salad.

lemon, celery root, medium beet, creme fraiche, olive, parsley

Taken from www.epicurious.com/recipes/food/views/celery-root-remoulade-a-contemporary-version-381529 (may not work)