Celeriac Remoulade

Celeriac Remoulade 2

I have piles of recipes waiting to be tried.  Stacks of pages torn out of magazines or newspapers waiting in boxes until the right day.   I tried various indexing systems but in all honesty when it comes to finding a certain recipe the usual answer is to sit on the floor surrounded by open boxes leafing through endless pages.  Eight times out of ten I will find the recipe I am after and all will be well but sometimes, occasionally I have to give up on the search.  So it was with a particular recipe for Celeriac Remoulade that I got from a cooking demo last year.   Before Christmas I looked everywhere but it was nowhere to be found so I had to start from scratch.  Not a hardship, it is delicious and fun fiddling around until the right combination is found.

I have served this twice alongside my Slow Roast Pork (recipe coming soon) and Christmas Salad.  The pork and two salads are piled up into a warm bap along with a few dressed green leaves and a good blob of chilli spiked yogurt.  Soft falling apart pork with the tang and crunchiness of the salads is a heavenly combination which seems to please adults and children alike.   After she had eaten this with us at New Year a friend asked me for the pork recipe and has now made it three times which thrills me to bits.  I thoroughly recommend you try it and I will post the pork recipe next week.  In the meantime enjoy this fabulous, crunchy raw salad with some air dried ham and if you’re not on the wagon a glass of cold cider, sensational.

Celeriac Remoulade

If you have a food processor with grating attachment this takes literally minutes to make but if not just use a regular grater and mind your knuckles.  This combination of yogurt and mustard is how we like it, enough of a kick but still child friendly.

1/2 a celeriac, peeled (approx 450g)

1/2 a bunch parsley, finely chopped

4 tablespoons Greek yogurt

2 tablespoons dijon mustard (you can use seedy mustard if you prefer)

1 tablespoon lemon juice

A pinch of salt

A pinch of caster sugar

Grate the celeriac using a processor or grater (see introduction).  Mix the yogurt, mustard, lemon juice, salt and sugar.  Mix together with the celeriac and parsley, I do this in a really large bowl so as to get it all properly incorporated.  Taste for seasoning.  This will serve 4 with a few slices of prosciutto or similar for lunch or 6-8 if you are having it with the pork and other salads in a bap.

Celeriac Remoulade

 

 

 

5 thoughts on “Celeriac Remoulade

  1. Oh my goodness I go weak at the knees for celeriac. Unfortunately it is not too common a used vegetable around here and when it does come, the season is so short. I have never tried it raw like this, but I am going to now! Bookmarking for winter.

    • Thanks Sam I love it too, we’ve been enjoying celeriac mash with stews whilst it has been cold. Hope you can lay your hands on some this year!

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