Makes 5 servings
2 tbsp fresh lemon juice
1 lb celeriac
Aciduated water, as needed (see note)
3 tbsp mayonnaise
2 tbsp crème fraiche or sour cream
2 tbsp Dijob mustard
1 tbsp fresh lemon juice, plus more as needed
Salt, as needed
Freshly ground black pepper, as needed
2 cups peeled, cored, and diced Granny Smith apples
1. Bring a large pot of salted water to a boil and add the lemon juice. Prepare a bowl of ice water.
2. Peel the celeriac and cut into long, thin strips or matchsticks. Place the cut celeriac into the acidulated water until ready to cook.
3. Boil the celeriac for about 3 minutes or until tender. Drain and plunge into the ice water. Drain again on paper towels to ensure that it is dry.
4. To make the dressing, in a small bowl, combine the mayonnaise, crème fraiche or sour cream, mustard, and lemon juice in a bowl and mix well. Season with salt and pepper.
5. Fold the celeriac and apples together in a large bowl, pour in the dressing, and gently toss.
6. Adjust the seasoning with additional salt, pepper, and lemon juice. Serve immediately, or refrigerate for later use.
NOTE: Celeriac discolors quickly once it is cut, so to prevent browning, place the celeriac into acidulated water (a mixture of water, flour, and an acid such as lemon juice) until ready to cook.
Excerpted from Cooking at Home, © 2013 by The Culinary Institute of America . Photos © Ben Fink. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.