A Remoulade of Celery Root and Smoked Bacon

• creme fraiche 1 cup (250ml)
• the juice of half a lemon
• whole-grain mustard 2 tablespoons
• parsley leaves a large handful
• celery root about 1 pound (500g)
• smoked bacon 8 slices
• radish sprouts or mung bean sprouts 1 3/4 ounces (50g)

1. Mix the creme fraiche, lemon juice, and mustard together and stir in a little salt and black pepper.
2. Coarsely chop the parsley.
3. Peel the celery root and shred it coarsely.
4. I find this easiest with a food processor and a coarse grater attachment.
5. Broil the bacon until it is starting to crisp and the fat has turned gold, then cut it into pieces the size of a postage stamp.
6. Stir the celery root, radish sprouts, parsley, bacon, and dressing together.
7. Serve while the bacon is still hot.

creme fraiche, lemon, parsley, celery root, bacon, sprouts

Taken from www.epicurious.com/recipes/food/views/a-remoulade-of-celery-root-and-smoked-bacon-381531 (may not work)