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.
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
- Beat together the egg yolk, salt and mustard until well mixed
- Finally whisk in the oil and lemon juice
- Stir in the grated celeriac and parsley
- Leave for at least at hour to allow the celeriac to cure and soften
This should keep for 3 days in the fridge