Recipe: Mark Bittman’s Celeriac Rémoulade

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Today on Good Food New York Times writer Mark Bittman sings the praises of celeriac, that knobby slightly monstrous looking root vegetable you see on farmers market tables. He suggests making a Celeriac Remoulade to add crispness and brightness to your Thanksgiving table. In his recipe below he encourages you to make your own mayonaise. It’s simple to make and adds a refreshing bite to your meal.