CELERY ROOT RÉMOULADE
4 to 6 servings
Peel and cut into ¼-inch-thick rounds:
- 2 medium celery roots
Cook in a pot of boiling salted water until tender, 3 to 4 minutes. Drain and let cool, then cut into very thin strips. Place in a shallow bowl and cover with:
allowing about ½ cup sauce for every 2 cups celery root. Cover and refrigerate until well chilled. Serve on a bed of:
- Watercress, tough stems trimmed