Celeri Remoulade from The Cooking of Provence by Patricia Lousada
In every corner of France you will find this tasty dish of shredded raw celery root robed in a mustard sauce. It is simple to do and is a delicious first course.
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Ingredients
- 2 tablespoons finely chopped parsley, to garnish
- salt
- pepper
- 150 ml (¼ pint) olive oil (or half olive oil and half sunflower oil)
- 1 tablespoon white wine vinegar
- 500–625 g (l–1¼) celeriac
- 1½ teaspoons salt
- 1 egg yolk
- 2 tablespoons Dijon mustard
- 2 teaspoons lemon juice
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