Celeriac Rémoulade with Shrimp

Recipe share from Halina

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  
Grocery List
1 Celeriac
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. 
From – Easy Everyday Cuisine by Pol Martin

Christina Vixx

I was born and raised in Toronto Canada. I love writing, poetry and music. I'm a contributor for SocialMediaMorning. Make sure you follow me on Twitter and Facebook!

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