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Ingredientes
- 1/4 c. Mayonnaise
- 2 Tbsp. Creme fraiche or possibly lowfat sour cream
- 2 x Cornichons, (sour gherkins), chopped, or possibly 1 Tbsp. chopped dill pickle
- 1 Tbsp. Chopped fresh parsley leaves
- 2 tsp Fresh lemon juice
- 1/2 tsp Liquid removed bottled capers, chopped
- 1/2 tsp Dijon mustard
- 1 pch Dry tarragon, crumbled
- 2 sm Celery roots, (about 1 1/4 lb. total), peeled and cut into matchstick pcs or possibly shredded coarse
Direcciones
- In a small bowl stir together mayonnaise, creme fraiche, cornichons, parsley, lemon juice, capers, mustard, tarragon, and salt and pepper to taste till combined well.
- In a large saucepan of salted boiling water cook celery root 2 min. Drain celery root in a sieve and refresh under cool water.
- Dry celery root completely. Add in celery root to sauce and stir together. Refrigeratesalad till ready to serve.
- Yield:2 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 101g | |
| Calories 464 | |
| Calories from Fat 454 | 98% |
| Total Fat 51.37g | 64% |
| Saturated Fat 9.22g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 383mg | 16% |
| Potassium 83mg | 2% |
| Total Carbs 2.26g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.32g | 1% |
| Protein 0.82g | 1% |
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