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Recipe Name: Celery Root Remoulade
| Ingredients: |
1 Large or 2 medium celery roots (celeriacs), peeled and cut into round ¼ inch (6mm) thick
Salt to taste
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2 Tablespoons fresh lemon juice
1 cup (8 fl oz/250 ml) mayonnaise, preferably homeade
2-3 tablespoons Dijon mustard
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How to Prepare: |
1) In a saucepan, combine the celery root, 1 tablespoon salt, lemon juice, and water to cover by about 2 inches (5cm). Bring to a boil over medium-high heat and cook for 3-4 minutes. The celery root should be just tender to the bite, not mushy. Drain well and, using a sharp knife, slice into thinner rounds, then cut into very thin strips. Alternatively, stack the slices and use a mandoline to shred them. Place in a bowl.
2) In a small bowl, stir together the mayonnaise and 2 tablespoons of the mustard. Taste the mixture. It should be well seasoned with the mustard but still taste of both ingredients. Add more mustard as desired. Pour the dressing over the celery root and mix well. Cover and refrigerate for at least 1 hour up to 12 hours before serving. Serve mounded on a salad plate or in a bowl.
Preparing Celery Root
Also called celeriac, celery root has a much stronger, more pungent flavor than its better-known relative, head celery. It has a tough, dark brown skin covered with fine, hair like roots and larger, fleshy roots at the base. To remove the skin, use a sharp knife, peeling it much as you would the skin of an apple, the flesh of celery root discolors upon exposure to the air. Once peeled, it should be immersed in water to which a little lemon juice or vinegar has been added, unless it is to be used immediately.
Note: In traditional French bistros, celery root re’moulade is served as part of an assortment of small, individual vegetable salads, such as diced beets, cubed potatoes, grated carrots, or sliced tomatoes, all dressed with vinaigrette. The most traditional version of the recipe call for raw celery root sliced paper-thin and then julienned. The vegetable is briefly cooked in this version to make it more tender.
Serving tip: To serve as an elegant first course, make a bed of baby spinach, watercress, or red-leaf lettuce on individual salad plates and spoon the salad onto the center.
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