An Everlasting Meal: Cooking with Economy and Grace

by Tamar Adler

Root vegetable rémoulade 3 celery roots or parsnips, or 1 rutabaga white wine vinegar salt 1 cup crème fraîche or homemade mayonnaise freshly ground black pepper 2 tablespoons drained capers, roughly chopped lemon juice olive oil Peel the vegetables. If it is celery root, cut the skin off with a knife. Cut them into thin slices, then into matchstick-sized pieces. Put the pieces in a bowl, douse them well with white wine vinegar, and season with a little salt. Let them sit for half an hour, mixing occasionally, then put the vegetables into a colander to drain. Press down on them well, several times, then transfer to a mixing bowl. Mix in the crème fraîche or mayonnaise, adding more to taste as needed, a lot of black pepper, and the chopped capers. Just before serving, add a squeeze of lemon juice and a drizzle of olive oil.