Updated Friday, October 29th, 2010
Yield: Serves 8
Smooth Dijon and grainy Pommery mustards unite to form a dramatic dressing for lightly cooked strips of celeriac.
1. Drop the celeriacs into a large pot of boiling salted water and cook, uncovered, at a gentle bubble for 20 minutes or until crisp-tender. Drain in a colander. When cool enough to handle, peel the celeriacs and slice thinly. Cut the slices into julienne strips and transfer to a large bowl.
2. In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and Pommery mustard. Blend in the sugar, lemon juice, and tarragon.
3. Sprinkle the celeriac with salt and pepper to taste. Then pour on the mustard mixture and toss to coat evenly. Cover the bowl and chill thoroughly. Spoon onto glass salad plates to serve.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111