Make sure that you get those which are very acidic. You will find much of the bottom part comes off more easily than you’d imagine. In either case, make sure that your celeriac is a light beige colour and not too brown (indicating it is too old) and not too green (it’s too young). Otherwise, I am a huge fan of adding julienned slices of green apples. This is the hard part: trim the celeriac. This makes a refreshing, tasty lunch or serve as a starter for a special occasion. Season with salt and black pepper, then fold into the shredded celeriac. Don’t be shy to experiment a little. Alternatively, you can use a mandolin in order to save time. https://life.spectator.co.uk/articles/celeriac-remoulade-recipe For this dish, the mayonnaise should be a little thin, so add a tablespoon or 2 of water, again with the machine running or whisking by hand. I’m a sucker for smoked salmon so boring as it is I think my favourite way to enjoy it will be with smoked salmon . https://www.bbc.co.uk/food/recipes/celeriac_remoulade_65265 It’s not a very well known or popular vegetable here in New Zealand (I’m working on it), and I often end up buying dry woody ones by mistake, hence the bulking out. First, source the celeriac fresh from a farmer’s market or grow it yourself. Julienne by hand (you’re a better man than I, if you do!) Cleaning the root can be a tedious task for those who are unfamiliar with this root vegetable. Hoping you’ll enjoy even more recipes from Greedy Gourmet . The celeriac is perfect for remoulades, making celeriac puree and flavouring stews or broths. Celeriac remoulade, in definition, is very thin slices of celeriac, mixed with cream, yoghurt, lemon juice and seasoned to taste. A bio alternative will result in a more fragrant and sharper flavour. sorry i dont know as i havent tried it but would love too, have never tried it before so I would probably enjoy it as a supper, I’ve never tried it- but would be lovely with a chicken salad x, I would definitely try with smoked salmon. You can easily adjust the sauce quantity to your preference; just stick to the ratios. I've used natural pot-set yoghurt … Celeriac remoulade is best served simply with slices of smoked salmon or salmon terrine. It is a much lighter version of the classic French celeriac remoulade, which uses heavy cream and mayonnaise for the creamy texture. Sometimes I use stone-ground mustard for a little more rustic salad. You can substitute the wholegrain mustard with Dijon. 1½ tbsp Dijon or wholegrain mustard. For a healthier option, you can also opt to use a vegan alternative for the cream. Serve with thin slices of ham, smoked salmon, watercress salad or toast. Whereas, celery sticks are sharper and more tangy. There are two things you need to do in order to make this your best celeriac remoulade recipe ever. Contact me for quotes. I haven’t tried it but it looks delicious, I’ve never heard of it before! Plus, two friends at work have tasted it and want the recipe, too! Classic Celeriac Remoulade. Required fields are marked *. 3. If you haven’t got a clue what celeriac is, you might want to know the different between celeriac and celery. It’s best served with cold meats & fish such as smoked salmon and ham. Xxx, you’re most welcome Nikki! You must be fearless and ruthless, but conservative. Celeriac Remoulade. 2. I serve it with cold ham or as a side to steak and chips. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Serves 6-8 . 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