LOW CARBOHYDRATE SIDE DISHES
CELERY ROOT RÉMOULADE
10g Total Carbs; 3g Fat
All Fat and Carb Values Are Approximate.

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Recipe by Karen Rysavy

• 3/4 cup buttermilk
• 2 teaspoons ThickenThin NotStarch™ or 3/4 tsp. guar gum
• 1/2 teaspoon salt
• Pinch of cayenne pepper or dash pepper sauce
• 1 egg yolk
• 2 teaspoons olive oil
• 2 teaspoons parsley
• 2 teaspoons tarragon
• 1 tablespoon drained capers, rinsed
• 1 anchovy fillet, chopped
• 1 teaspoon grated onion or shallot
• 1 teaspoon brown mustard
• 1 teaspoon granular Splenda™
• 1 tablespoon lemon juice
• 1 pound celeriac (about 2 cups, once shredded)

• Whisk 1/4 cup of the buttermilk with the starch, salt, and pepper in a saucepan.
  
  
• Blend in the egg yolk, then add remaining buttermilk.
  
  
• Simmer over moderate heat, stirring constantly, until the mixture thickens, about 5 minutes.
  
  
• Transfer to a small bowl, and gradually whisk in the oil, herbs, capers, onion, anchovy, mustard, Splenda™ and lemon juice.
  
  
• Chill, covered, at least 30 minutes.
  
  
• Just before you are ready to serve, peel and shred or grate the celery root and toss it with the chilled sauce.
  
  
• Makes 6 servings.

Per serving: 74 Calories, 9g Carbohydrates; 1g Fiber; 3g Fat (0g Saturated Fat); 3g Protein.
(All Values Are Approximate)

	About Karen Rysavy: Karen Rysavy is the author of Cooking TLC: Truly Low Carb Cooking Volume 1. Visit her online at www.TrulyLowCarb.com.

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