Celeriac is not what I thought it was when I first purchased the ingredients for this delicious recipe. You can imagine my dismay when my mother-in-law pointed out my mistake in front of a table full of guests. It’s been over twenty years and she still hasn’t let me forget it.
For those of you in the same position as I was all those years ago, here is description. Now go make this Rémoulade!
Celeriac, also called turnip-rooted celery or knob celery, is a variety of celery cultivated for its edible roots, hypocotyl, and shoots. It is sometimes called celery root
1/2 cups Mayonnaise
2 tsp Dijon mustard
1 tbsp chopped fresh parsley
20 shrimp, cooked, peeled, deveined and cut in three
salt and freshly ground pepper
juice of 1 lemon
a few drops of Tabasco sauce.
Peel celeraic and cut into fine julienne. Place in large bowl
Mix remaining ingredients, except shrimp, in a separate bowl.
Season to taste and add to celeriac. Mix well.
Add shrimp, mix and correct seasoning. Serve on lettuce leaves.