Celeriac Charpentier

• 1 celery root, scraped and cut in julienne strips
• 1 tsp salt
• ½ tsp pepper
• 2 T tarrgon vinegar

Mix, cover tightly, and chill overnight

Sauce:

• 2 T heavy cream
• 1 tsp dry mustard
• 1 egg yolk
• 1 T olive oil
• 1 tsp Worcestershire Sauce
• 1 tsp meat stock (Bovril, Kitchen Bouquet)
• ½ tsp salt
• ¼ tsp pepper
• 1 phony of brandy (3/4 ounce)

Mix the sauce thoroughly. Drain the celeriac and add to the sauce, turning gently to coat each sliver.

To serve: place a lettuce leaf on each plate, top with a slice of ripe tomato, and cover with the celeriac. Dust with paprika.

Filed under recipe, recipes, Vegetables recipes, Gourmet recipes, Salad recipes.
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