Celery root remoulade

  • Time cooking time: none
  • Yield Serves 6


    1 medium celery root, about 12 ounces
    1 Granny Smith apple
    1/2 cup non-fat plain yogurt
    2 tablespoons heavy cream
    4 teaspoons Dijon mustard
    1 teaspoon coarse salt
    1/4 teaspoon freshly ground pepper


    Peel celery root; core apple. Grate both on the large holes of a box grater. Toss with lemon juice.
    Whisk together yogurt, cream, mustard, salt and pepper. Add to celery root and apple; and toss to combine.
    Refrigerate until ready to serve.
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