It’s been about two years now since my sister and I realised how easy it is to make celeriac remoulade, and it’s become quite a common side and even ‘salad’ in both our households.
I’ve certainly come a long way since my first disastrous attempt – twists and variations are generally easier to incorporate once the foundations of a recipe are well-established.
One day, I will add shredded beetroot to the remoulade and the whole thing will NOT turn pink.
Now until that day, I will enjoy this odd-looking root’s most well-known dish, usually as a salad or side to seafood recipes, and I will do so using Nigel Slater’s recipe for classing French celeriac remoulade.
- 1 medium-sized celeriac (approximately 450g)
- Half a lemon
- 4 heaped tablespoons good mayonnaise
- 2 tablespoons smooth Dijon mustard
- 2 tablespoons crème fraîche
- 2 tablespoons fresh parsley (finely chopped, optional)
- Salt and pepper to season
- Juice half a lemon into a bowl and keep on hand.
- Peel and then shred the celeriac using a food processor or a large-hole grater. The strips should not be too fine, nor should they be thicker than a matchstick.
- Immediately add the celeriac strips into the lemon juice and toss to coat, which will both prevent the celeriac from browning and help to tenderise the root strips. Set aside.
- In a separate bowl, combine the mayonnaise, Dijon mustard, crème fraîche and parsley, if using. Season with salt and pepper.
- Strain any excess lemon juice from the shredded celeriac and discard. Add half of the mayonnaise mixture to the drained celeriac and stir gently to combine. Keep adding spoonfuls of the mayonnaise mixture until there is enough dressing to cling to the roots evenly without the mixture becoming soupy.
- Set aside for up to 30 minutes and then serve with salmon, fishcakes, ham or toast.
Note: Unless you are after celeriac clag, it is not advisable that you keep celeriac remoulade overnight.
Recipe by Nigel Slater from The Guardian.