How do you make celeriac remoulade?!
How do you make celeriac remoulade?
Answers:
Celeriac Remoulade
Ingredients:
1 lb celeriac
1 red onion, thinly sliced
1 cup thick mayonnaise
3 tablespoons coarse grain mustard
1 lemon, juice and zest of, grated
1 dash worcestershire sauce
2 tablespoons chopped parsley
Freshly ground salt and black pepper
Steps:
1. Peel the celeriac, then slice it as thinly as possible (using a mandolin if you have one).
2. Stack the slices 3 or 4 at a time on top of each other and cut into long, thin julienne strips or matchsticks.
3. Place celeriac in a bowl and mix in the sliced onion. If you prefer a milder flavour, first soak the onion in a bowl of cold water for 1 hour.
4. Whisk the mayonnaise with the mustard, lemon zest and juice, Worcestershire sauce and seasoning.
5. Combine with the celeriac and onion. If you find the sauce a little too thick, thin it with 1-2 tbsp milk.
6. Season with sea salt and freshly ground pepper. Stir in the parsley and serve.
Good luck and enjoy! =)
Celeriac Remoulade
1 large celeriac (1 1/2 to 2 pounds without greens), peeled with a knife
1 tablespoon fresh lemon juice
3/4 cup basic mayonnaise
1 tablespoon Dijon mustard, or more to taste
Salt and freshly ground black pepper
1 tablespoon parsley, chopped finely (optional)
Cut the celeriac in half through the top and slice each half into 1/8- inch thick slices. Cut the slices, stacked 2 or 3 together into 1/8 inch wide julienne. In a mixing bowl, toss the julienne with the lemon juice. In another mixing bowl combine the mayonnaise with the mustard and season to taste with salt and pepper. Stir this sauce with the celeriac and parsley. Taste and adjust seasoning.
1 celery root ball
3 T mayonnaise or non-fat yogurt
1 T lemon juice
3 T tarragon, minced
salt, hot sauce to taste
Peel the root ball and cut the celeriac in julienne strips. Blanche for 60 seconds in a large pot of rapidly boiling salted water, then shock in ice water. Drain, shake excess water from the strips and mix with the mayonnaise or yogurt, lemon juice and tarragon. Season to taste.
If possible, make this 6 - 24 hours before serving, to allow flavors to develop.