Who would believe that this wierd, knobbly vegetable could be transformed into incredible dishes that taste unbelievably good. At first glance, it looks ugly, almost scary, but a quick scrub and a good peeler or knife can transform this into shards of a smooth, cream vegetable that can be cooked in a variety of ways. As the name suggests, there is a hint of celery or aniseed associated with Celeriac. Mix it with potatoes to make the creamiest of mash, or slice with potatoes, cream and Parmesan or Gruyere to make a fabulous Gratin Dauphinoise to eat with your Sunday roast. Add it to soup, puree it, play around with it. In winter it will delight you with it’s unusual gentle flavour.
But now, it’s time for my favourite Celeriac recipe. This recipe, Celeriac Remoulade – is full of flavour. This classic French side-salad is perfect for when you are just gasping for a fresh, crisp and crunchy dish in Winter. It’s especially good just after Christmas, when we have eaten a surfeit of rich, hearty dishes, and are yearning for something a little lighter. (I’m hoping to grow this again in my new Kitchen Garden next year). Hope you enjoy the recipe.
Recipe Celeriac Remoulade is a brilliant partner to a crispy-skinned chicken breast, harissa marinated lamb chops or goes especially well with thick slices of Christmas roasted gammon. Or how about a light snack - just simply roll up the salad inside some thin slices of Serrano or Parma Ham. Absolutely delicious.
- Celeriac - medium, washed and scrubbed well
- Lemon - juice of 1 lemon
- Carrot - 1 medium, grated coarsely
- Mayonnaise - 3 tbsp - either home-made or good quality shop bought, such as Hellmans
- Horseradish Sauce - creamy variety - 1 full tbsp
- Dijon Mustard - 1 tbsp
- Capers - 1 tbsp - drained and chopped
- Parsley - good handful, chopped finely
- After scrubbing the Celeriac, peel and cut into as even slices as possible, then cut each slice into even matchsticks (julienne) and put into a bowl of water, adding the lemon juice to stop them going brown.
- Mix the mayonnaise, horseradish sauce, Dijon mustard and the chopped capers in large bowl.
- Drain the Celeriac matchstick slices to remove as much water as possible. Pat dry with kitchen paper.
- Mix the Celeriac slices in to the mayonnaise mixture gently, then add the grated carrot and finely chopped parsley. Finish with a fine sprinkling of lemon zest.
- This can be rolled up inside slices of ham, or just served as a side dish.