Here's a plant most Americans probably haven't eaten - celery root (also known as celeriac). It has crisp pale flesh like parsnip and a strong but not overpowering celery flavor. The traditional French recipe calls for raw egg yolk, which would've turned me off even when I ate eggs, so swapping it for a plant-based remoulade is definitely more my speed. It may seem a little offbeat, but don't knock celery root til you try it!
1 large celery root (about 1 ½ lbs.)
1 T. nutritional yeast
2 t. flour or brown rice flour
½ t. arrowroot powder
Pinch of kala namak (Indian black salt)
1 t. vegan butter
1 ½ T. Dijon or stoneground mustard
½ C. olive oil
3 T. fresh lemon juice (roughly one half lemon)
Kosher salt and freshly ground black pepper, to taste
2 T. ﬂat-leaf parsley
Prep time: 10 min.
Cooling time: 30 min.
Yield: 8 servings
-In a medium bowl, combine nutritional yeast, flour, arrowroot, kala namak and melted butter with a whisk.
-Whisk in the mustard and then begin adding the olive oil 1 t. at a time, whisking vigorously, until the mixture is thick and smooth.
-Whisk in the lemon juice until combined and cool in the refrigerator.
-Peel celery root.
-Using a mandolin or sharp knife, slice thinly (~⅛”).
-Julienne the sliced celery root, leaving them ⅛-¼” wide, like little veggie matchsticks.
-Toss in a large bowl with the sauce, cover and chill in the refrigerator for roughly 30 min. before serving.
-Mince the fresh parsley and garnish each serving with it when plating.