Celery-Root Remoulade

• 1 pound celery root
• Juice of 1 fresh lemon, strained
• 1 13 cups remoulade sauce, or less
• 1 whole egg
• 1 tablespoon Dijon mustard
• 1 teaspoon capers, rinsed
• 1 teaspoon chopped cornichons
• 1 anchovy, rinsed and chopped
• 1 tablespoon fresh chervil, chopped
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh chives, chopped
• 1 tablespoon fresh tarragon, chopped
• 1 tablespoon Champagne vinegar
• 1 cup vegetable oil
• 2 tablespoons olive oil
• 1 to 3 tablespoons fresh lemon juice
• Salt and freshly ground white pepper
• 1 tablespoon chopped parsley

1. Peel the celery root and cut out any deep brown grooves.
2. Grate coarsely using a hand grater or food processor.
3. Place in a bowl of cold water and add the lemon juice.
4. Allow to sit for 10 minutes.
5. Drain, place in a towel and squeeze out excess moisture.
6. To make the sauce, place all the ingredients except the oils, lemon juice and salt and pepper in a food processor.
7. Blend until very frothy, then slowly drizzle in the oils, with the machine still running, until well blended.
8. Add 1 tablespoon lemon juice, taste and then gradually add enough more to make the sauce piquant but not too acidic.
9. Adjust the salt and pepper.
10. Toss the celery root with 1 cup remoulade sauce.
11. Add more as needed to coat the celery root and make it juicy.
12. Season with salt and pepper and sprinkle with parsley.

celery root, fresh lemon, remoulade sauce, egg, mustard, capers, cornichons, anchovy, fresh chervil, fresh parsley, fresh chives, fresh tarragon, vinegar, vegetable oil, olive oil, lemon juice, salt, parsley

Taken from cooking.nytimes.com/recipes/11020 (may not work)