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Celeriac Remoulade

Before we proceed, I’m just going to let you know that I just linked to the recipe page of the source. The recipes are really good, but stick to the recipe and Food and Wine pages. Just trust me on this. If you’re easily triggered by weight and body or food issues, stick to these pages and you’ll be okay. This whole French Women Don’t Get Fat was a fad about five or so years ago, so the website does get into that part of things. But remember, we’re just there for the food, because it is awesome.

So are you bringing a dish to a summer barbecue but stuck on what to bring? There’s always the pre-made veggie platters at the grocery store, or the prepackaged salads, or the old stand-by coleslaw or potato salad.

Yummy!

But wait…here’s something different! It might sound all fancy, but it’s really very simple to make. Celeriac remoulade not only tastes awesome, but it makes you ask yourself, “Why didn’t I think of that?” when you’re racking your brains for something to bring to that barbecue or dinner. This recipe comes out of Mireille Guiliano‘s French Women Don’t Get Fat Cookbook (I didn’t name it, but the recipes are good), and it is delish.

Yield: 4 servings

Ingredients:

  • 1 lb. celery root, peeled, quartered and shredded in a food processor. Toss with 1 tsp lemon juice to prevent discoloration.
  • 1/2 cup mayonnaise
  • 1 teaspoon mustard
  • 1 tablespoon red wine vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon minced parsley
  • 1 tablespoon minced cornichons (or gherkins, but baby dill pickles work just as well for me)
  • Dash salt and pepper

Recipe:

  1. In a bowl, create the rémoulade (dressing) by mixing the mustard, vinegar, lemon juice, parsley and cornichons. Salt and pepper to taste.
  2. Mix in the mayonnaise and then the shredded celery root. Season to taste.
  3. Refrigerate. Take out of the refrigerator 20 minutes before serving. Toss to fluff up. Serve with a slice of country bread.

I haven’t done it, but you can probably toss some canned, drained chicken or tuna into it and have a very hearty, substantial, tasty sandwich. And even though celery root is traditionally more of a winter vegetable, this would be a great counterpoint to the good old standby of coleslaw. Put them in a divided serving dish, and voilà – instant awesomeness! Who knew that expanding your salad-making horizons could be so much fun with such great-tasting results?

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