Celeriac
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- celeriac (céleri-rave)
- Mustard Cream Sauce (sauce Moutarde à la Crème)
Instructions
- Cut the celeriac into large julienne (thin matchsticks) or paysanne (small irregular pieces). Season with either a Mustard Cream Sauce or a mustard Vinaigrette.