Celery Root Remoulade
Ingredients
- 2 bulbs celery root (about 1 1/2 pounds), peeled and quartered
- 1 bunch radishes (about 6), trimmed
- Finely grated zest and juice of 1/2 lemon
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- 1/8 teaspoon cayenne
- Kosher salt and freshly ground black pepper
- 1/4 cup fresh flat-leaf parsley leaves, roughly chopped
- 2 scallions, white and green parts, thinly sliced
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