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Warm Celery Root with Mustard Sauce


1 large, or 2 to 3 small, Frieda’s Celery Root
2 tablespoons lemon juice
2 tablespoons mayonnaise
2 tablespoons plain yogurt
2 teaspoons Dijon mustard
Salt and pepper to taste
2 tablespoons fresh parsley, minced


Peel off brown skin off celery root; cut into cubes to make about 2 cups. Place immediately in saucepan filled with water and lemon juice added. Bring mixture to boiling; reduce heat. Simmer 12 to 15 minutes or until tender. Meanwhile, stir together mayonnaise, yogurt, Dijon mustard, and parsley. Season to taste. Drain celery root; stir in yogurt mixture. Cook 1 minute more; serve warm or chilled, if preferred. Makes 3 to 4 servings.

Analyzed to serve 4. Calories 100, Total Fat 6g, Saturated Fat 0.5g, Trans Fat 0g, Cholesterol 5mg, Sodium 320mg, Total Carbohydrate 11g, Dietary Fiber 2g, Sugars 2g, Protein 2g, Vitamin C 15%