I am really excited to share this original recipe. It is inspired by the recipe by the same name in Alice Waters' The Art of Simple Food. This is one of my favorite cookbooks for inspiration. Ms. Waters takes the simplest, cleanest, most seasonal foods and elevates them to a sublime level. I took out the olive oil and creme fraiche from the original recipe and replaced them with diced zucchini and a little bit of stevia to offset the acid. I left the white wine vinegar in (not an ideal food because it's fermented) because it lends brightness and bit that would be lacking without it. Feel free to leave it out. I should also mention that I'm having a love affair with mustard right now. In fact, I'm munching on parsnip and sweet potato slices (raw) with my own honey mustard (raw wildflower honey with mustard mixed in, to taste).
Celery Root Remoulade
1 celery root, peeled and sliced to 1/4" in the mandoline and sliced into matchstick pieces
1 tsp white wine vinegar
sea salt, to taste
juice and zest of 1 lemon
1/2 of zucchini, peeled and diced
1 tsp mustard
stevia, to taste
ground pepper, to taste
Toss the julienned celery root with the white wine vinegar and sea salt to taste. Toss the rest of the ingredients in the blender and blend until liquefied. You may want to add a little water or lemon juice to thin the sauce. Throw the sauce on the marinating celery root and marinate. This will keep in the fridge for a few days (if it lasts that long).