How To Make Celery Root Rémoulade with Apples & Pecans - Best Recipe | Charleston Magazine

Ingredients

• 1 Tbs. caraway seeds
• 1/2 cup mayonnaise, preferably Duke’s or homemade
• 1 Tbs. minced shallot
• 2 Tbs. fresh lemon juice
• 2 Tbs. chopped flat leaf parsley
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1 peeled celery root (about 1 lb.)
• 2 small peeled rainbow carrots
• 1 sweet-tart apple, like a Pink Lady (about 8 oz.)
• 1/2 cup chopped pecans, toasted
• Pomegranate seeds, for garnish