Celeriac 7792

This is different from the way that I make celery root remoulade. Mine uses homemade mayonnaise flavored with dijon mustard, capers, some chopped fresh herbs (parsley or, if available, chervil or tarragon), plus celery root, lemon juice and S & P. I can see using cr�me fraiche as a subsbreastution for the mayonnaise but with cream it would make more of a looser sauce. This might be very good indeed - possibly over braised or raw shaved fennel! Celery root also makes for a very nice addition to mashed potatoes. Peel and trim and quarter celery root in a separate pot from that used to cook potatoes (the cooking times can vary). When tender puree celery root in food processor (or use a ricer or food mill) and combine with mashed potatoes. Add hot milk (or cream) and butter and S & P. If feeling decadent add some grated gruyere and maybe some minced chives. Very Yummy!

I usually make something with fennel for Thanksgiving. This year I have settled on a celery root and fennel gratin with gruyere cheese. I've made it before and everyone really liked it. I might even add leeks, Celery root and fennel are always a significant part of my Autumn cooking.

Kate