This is a French preparation for root vegetables, modeled on the well-know remoulade, which uses mayonnaise. It’s simple and tasty, with the sharpness of the mustard dressing playing off the earthiness of the roots. You can use all one root, or a combination. An elegant dish if you cut it into julienne or matchsticks, workmanlike if grated–both good.
3 c or so chopped (julienned, diced, shredded) root vegetable(s)
1 1/2 t salt
1 1/2 t lemon juice
4 T Dijon or other prepared mustard
3 T boiling water
6 T extra-virgin olive oil
2 T white wine vinegar
salt and pepper, to taste
chopped fresh herb, for garnish, optional
1. Combine chopped vegetable(s) in a bowl with the salt and lemon juice. Allow to stand for 30 minutes. Drain, then transfer to a kitchen towel to dry.
2. Swish some hot water in a serving bowl. Dry. Add mustard to warmed bowl then whisk in boiling water. Slowing add olive oil, in a slow, slim stream, whisking until incorporated. Next add the vinegar, in much the same way. Season with salt and pepper.
3. Fold in the root(s). If possible, allow to marinate for a few hours. Garnish with fresh, chopped herb.