Celeriac is generally considered to be a winter vegetable. Velvety celeriac soup, sausages with celeriac mash, beef stew simmered with carrots, celeriac and shallots – comfort food at its best.
Celeriac remoulade has opened my eyes to its warm weather possibilities. A fresh, lighter alternative to potato salad, we’ve been eating it all summer long.
A couple of slices of cold ham, a mound of celeriac remoulade and some salad leaves makes a lovely light supper.
Celeriac remoulade
(serves 4)
- 500g celeriac
- juice of half a lemon
- 2 Tb mayonnaise
- 2 Tb creme fraiche
- 1 Tb Dijon mustard
- salt and pepper
- 1/4 cup fresh parsley, minced
- chopped toasted walnuts, to garnish
- Peel and coarsely grate the celeriac. Toss it with the lemon juice immediately to prevent it going brown.
- Whisk together the mayonnaise, creme fraiche and mustard, and mix with the celeriac. Stir through the chopped parsley and season with salt and pepper.
- Let the salad sit for half an hour so that the dressing softens the celeriac a bit.
- Garnish with chopped walnuts just before serving.
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