Tuesday, August 01, 2006

Celeriac Remoulade

Lured in by the thought of getting The Boy to try a new vegetable after reading of a restaurant that puts celeriac in it's mac n'cheese- a trick that convinced him that broad beans weren't evil- I bought myself a bulb/root/ whatever it's called of celeriac. I didn't get round to making the mac n'cheese but I did fancy something to eat with some cold cuts. I whipped up my version of the classic French bistro delight that is celery remoulade (or how I describe it to people who have never had it- French coleslaw). I'm not really big on mayo so my version is light and tangy. Serve as a side for anything ranging from cured meats to leftover roast chicken.

Celery Remoulade
Serves 4-6

Ingredients:


400g celeriac
1/2 lemon
100g mayonaise
2 tsp wholegrain mustard
3 cornichons, finely chopped
10 capers, rinsed of salt and finely chopped
large pinch of Herbes de Provence

Wash any dirt off the celeriac and strip away the outer layer using a vegetable peeler. Coarsely grate the celeriac and squeeze the lemon over to prevent the celeriac from turning brown. Put to one side.

In a medium sized bowl mix the mayo, mustard, cornichons, capers and Herbes de Provence.

Add the celeriac and mix until the celeriac has a light coating of dressing on it.

3 comments:

Sam said...

this is one of my favourite salads and I think it is much underrated.

Xochitl said...

Hi Sam,

I'm with you on this one. I'll take remoulade over coleslaw anyday. It's a shame that celeriac is so underappreciated- it deserves a lot more attention.

Xochitl

Foodfreak said...

This is also great with kohlrabi. You can lighten up the remoualde by adding sour cream or creme fraiche for part of the mayo.