Recipes / Celeriac

Celeriac in Creme Fraiche & Mustard

This easy dish uses raw celeriac. Serve it with a simple grilled flank steak that has been marinated overnight in olive oil seasoned with garlic, thyme, salt and pepper.


1 medium celeriac, peeled, cut into thin matchstick-size strips
1 tablespoon fresh lemon juice
¼ cup crème fraiche or sour cream
1½ tablespoons Dijon mustard
1 tablespoon chopped parsley

Place celeriac strips in a large bowl. Add juice; toss to coat. Mix crème fraiche, mustard and parsley in small bowl to blend. Pour over celeriac; toss to coat. Season with salt and pepper.

Adapted from “Bon Appetit, The Flavors of 1999,” Conde Nast Books, New York.

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