Lunch: Celery Root and Pear Remoulade with Walnuts

This recipe includes fertility superfoods such as:

Lemon, Nuts, Walnuts

Health and fertility benefits of Celery Root and Pear Remoulade with Walnuts

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

Ingredients

2 large egg yolks, at room temperature
1 tablespoon water
1 1/2 teaspoons Dijon mustard
Salt and freshly ground white pepper
3/4 cup vegetable oil
6 tablespoons fresh lemon juice
1 large hard-cooked egg, finely chopped
1 tablespoon finely chopped cornichons or sour gherkins
1 tablespoon finely chopped capers
1 tablespoon finely chopped parsley
1 1/2 teaspoons chopped tarragon
1 small garlic clove, minced
1/2 cup walnuts
1 1/2 pounds celery root, peeled
3 firm Bosc pears, peeled
1/2 cup celery leaves from the heart

Instructions

In a heavy glass or ceramic bowl, whisk the egg yolks with the water, mustard and a pinch each of salt and pepper. Whisk in the oil in small drops until the sauce starts to thicken, then whisk in the remaining oil in a thin, steady stream; when all of the oil has been added, the sauce should be thick. Whisk in 1 tablespoon of the lemon juice. Fold in the egg, cornichons, capers, parsley, tarragon and garlic. Season with salt and pepper and refrigerate.
Preheat the oven to 400 °. In a cake pan, toast the walnuts for about 4 minutes, or until fragrant and deep brown.
Bring a medium saucepan of salted water to a boil. Shred the celery root on the largest holes of a box grater and toss immediately with 1 tablespoon of the lemon juice. Add 3 tablespoons of the lemon juice to the saucepan, then add the celery root and blanch until crisp-tender, about 2 minutes. Drain the celery root and plunge it into a bowl of ice water to stop the cooking. Drain again and pat thoroughly dry.
Grate the pears into a bowl and toss with the remaining 1 tablespoon of lemon juice. Add the celery root, remoulade sauce and walnuts and toss well. Season with salt and pepper. Garnish with the celery leaves and serve.

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