Celery Remoulade

📝 Ingredients

• 1 1/2 tablespoons freshly squeezed lemon juice
• 1 1/2 tablespoons Dijon mustard
• 3/4 cup creme fraiche
• 1 (1-pound) head celeriac
• 1/4 teaspoon kosher salt
• Pinch freshly ground black pepper

👨‍🍳 Instructions

1. 1Whisk together the lemon juice, mustard, and crème fraiche in a medium mixing bowl. Set aside.
2. 2Brush any excess dirt off of the celeriac. Cut off the bottom and top of the roots. Cut the roots into quarters and peel with a serrated peeler. Rinse in cool water if there is any remaining dirt or debris. Slice each quarter on a mandoline into 1-inch long matchstick pieces and transfer directly to the dressing. Add the salt and pepper, and stir well to combine. Cover and refrigerate for a minimum of 1 hour and up to 3 before serving.