Celeriac Remoulade

The one vegetable I look forward to every year in celeriac, nicknamed the ugly vegetable it’s thick skin rough , scarred covered in rooty tendrils.

But the warty craggy exterior belies   bright white flesh with creamy light  taste both raw and cooked.  In winter it proper it  adds light celery notes to mashed potato  but for the first celeriac of the vegebox I want it to shine as the star of it’s own dish- celeriac remoulade

Celeriac Remoulade is a dish I fell in love during a summer in France. As a vegetarian teenager I lived on french bread loaded with creamy dollops of this deli salad

It took me a very long time to make my own though. Traditionally it’s made with either cream or creme fraiche but prefer to let the creaminess come from the celeriac and stick to a more basic vinaigrette.

The secret is to be able to really finely grate the celeriac, with a food processor this is a breeze,  it is just a matter of combining all the ingredients and allowing them to mingle. You could spike it with anchovies, capers or try other herbs , chervil , tarragon or chives to change the taste slightly.

Celeriac remoulade makes a lovely starter  alongside charcuterie cured hams , smoked fish  & crusty french loaves. My favourite way to eat it is alongside a well seasoned medium-rare steak.



Celeriac Remoulade

1 celeriac outer skin sliced off and flesh finely grated ( peel using a large knife as you would a squash rather than a potato)
1 egg yolk
1/4 tsp salt
Juice and zest of a lemon
6 tbsp of rape seed oil
1 tsp mustard ( I use wholegrain but traditionally you should use dijon)
2 tbsp of chopped fresh parsley
Pinch of salt

  1. Beat together  the egg yolk, salt and mustard until well mixed
  2. Finally whisk in the oil and lemon juice
  3. Stir in the grated celeriac and parsley
  4. Leave for at least at hour to allow the celeriac to cure and soften

This should keep for 3 days in the fridge

 

Pork Belly with Celeriac & Potato Mash , Cobnut Gremolata by you.

 

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This entry was posted in Autumn, Beef, Meals, Meat, October, Roots Carrots ,Parsnips, Beets, Salads, Vegetables and Fruit. Bookmark the permalink.

6 Responses to Celeriac Remoulade

  1. Aiko says:

    LOVELY! celeriac remoulade is one of the best. i especially like how you combined it with the steak. and great pics too!

  2. Seymour says:

    This looks great, thank you. I have never known quite what to do with celeriac or how to bring out the best from it but I shall try this. I’m always on the lookout for dairy-free vegetarian delights …

  3. Sofié says:

    Hi!

    Thank´s for these inspiring posts. I just found your blog and I will definitely continue to follow your post and pictures :)

    Sofié from Finland

  4. This looks so delicious! I want some! The meat looks like it is cooked to perfection.

  5. Pingback: Pork Chops with Brussel Sprout, Celeriac and Apple Slaw | Girl Interrupted Eating

  6. Pingback: Watercress , Smoked Mackerel and Celeriac Salad | Girl Interrupted Eating

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