Celery Root Rémoulade
lemon or lemon juice
ground black pepper
Boston lettuce leaves for plating
Using a knife or vegetable peeler, remove the brown outer layer of the celery root. Slice in half and remove any soft spots. Rub completely with a lemon or a splash of lemon juice.
Shred celery root by hand or in a food processor with a shredding disc. Toss with 2 tsp lemon juice. Cover and rest for 30 minutes.
Meanwhile, in a small bowl mix salt, mustard, sour cream, mayonnaise and black pepper.
Coat shredded celery root with sauce, tossing to coat evenly. Cover and chill 1-2 hours.
Add small mounds of mixture to a single piece of Boston lettuce.
Recipe source: Julia & Jacques Cooking at Home by Julia Child and Jacques Pépin
Celery Root Rémoulade - https://www.bakedbyrachel.com/celery-root-remoulade-julia-child/