Celeriac Remoulade (ogden)

Serves:

Ingredients:

1/2 c Mayonnaise
1 tb Dijon mustard
2 tb Parsley; finely minced
2 tb Tarragon; finely minced
1 Garlic clove; finely minced
2 Sweet pickles (opt'l.)
-- finely chopped
2 Young celeriac knobs*
-- coarsely grated

Method:

*Should equal 2 to 2 1/2 cups.
In a medium size bowl, mix together all ingredients but celeriac.
Add celeriac; toss until completely coated.
Cover and chill until ready to serve.
The author writes: "Similar in style to coleslaw, but with a surprising taste twist.
Easy to make and guaranteed to charm your dinner guests.
" Recipe developed by Ellen Ogden.
In "The Cook's Garden" catalog, Vol.
9, No.
1.
Spring 1992.
Pg.
10.
Typed for you by Cathy Harned.