CELERI REMOULADE
Provided by Moira Hodgson
Categories easy, condiments, side dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Combine the mayonnaise, mustards, lemon juice, salt and pepper. Mix and thin with the cream.
- Peel the celery root and cut into julienne strips about one-eighth inch thick and one inch long. Add the celery root to the mayonnaise and toss well. Leave to marinate in the refrigerator for at least an hour or more before serving. When ready to serve, sprinkle with parsley.
CELERY REMOULADE
Steps:
- In a medium-sized mixing bowl, whisk together the lemon juice, mustard and creme fraiche. Set aside.
- Brush excess dirt off of the roots. Cut off the bottom and top of the roots. Cut the roots into quarters and peel. Rinse in cool water if there is any remaining dirt or debris. Slice each quarter on a mandoline into 1-inch long matchstick pieces and transfer directly to the dressing. Add the salt and pepper and stir well to combine. Cover and place in the refrigerator for a minimum of 1 hour and up to 3 before serving.
CELERY ROOT RéMOULADE
Categories Condiment/Spread Salad Sauce Dairy Vegetarian Quick & Easy Mayonnaise Root Vegetable Gourmet
Yield Serves 2
Number Of Ingredients 9
Steps:
- In a small bowl stir together mayonnaise, crème fraîche, cornichons, parsley, lemon juice, capers, mustard, tarragon, and salt and pepper to taste until combined well.
- In a large saucepan of salted boiling water cook celery root 2 minutes. Drain celery root in a sieve and refresh under cold water. Dry celery root completely. Add celery root to sauce and stir together. Chill salad until ready to serve.
CELERY ROOT REMOULADE
Celery root is the homeliest of vegetables, but you'd never know it once it's all dressed up in this! Here's a super-easy and relatively quick way to prepare this great veggie!
Provided by velorutionista
Categories Salad Dressings
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine 1-1/2 teaspoons salt and lemon juice in large bowl.
- Working quickly, peel and quarter the celery root. Shred in food processor. Combine with lemon juice and salt, tossing to coat well. Let sit about 20 minutes. The lemon juice will tenderize the celery root, and keep it from browning as you make the dressing.
- Bring about a cup of water to boil in medium saucepan; set a medium bowl over pot (to make a double boiler).
- Add mustard and boiling water to the bowl, whisking till well combined.
- Drizzle olive oil into mustard mixture, whisking all the while. Do this slowly and whisk well so the dressing doesn't "break".
- Dribble vinegar into mustard mixture, still whisking constantly; add salt.
- Remove dressing from flame and let cool slightly.
- While dressing cools, rinse shredded celery root in a fine strainer. Squeeze out any excess moisture and return to large bowl (dry out the bowl first, though).
- Toss celery root with dressing till well coated. Fold in mayonnaise gently. Stir in parsley.
- This keeps in the fridge for 2-3 days, and gets more and more tender as it sits.
CELERIAC REMOULADE
Provided by Nathalie Benezet
Categories Mustard Appetizer Side Cocktail Party Root Vegetable Chill Party Sugar Conscious Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 15-20 or serves 4 as a side dish
Number Of Ingredients 13
Steps:
- Use a sharp knife to carefully peel the celeriac and remove the knobbly outer surface. Put 1 litre (34 fl oz/ 4 cups) cold water and half the lemon juice in a large bowl. Cut the celeriac into thin julienne strips and put them immediately into the lemon water to prevent discoloration. Soak for up to 1 hour.
- Bring a large saucepan of water to the boil and add the remaining lemon juice. Drain the celeriac and add to the boiling water. After 1 minute, drain and cool under cold running water. Pat dry with paper towels.
- To make the remoulade, whisk the egg yolks, vinegar and mustard together in a bowl. Add the oil, drop by drop from the tip of a teaspoon, whisking constantly until the mixture begins to thicken, then add the remaining oil in a very thin stream. Season and, if necessary, thin with a little warm water.
- Fold the celeriac strips into the remoulade and chill for 2-4 hours. Stir in the finely chopped capers, parsley and gherkins, if using, and sprinkle with the chopped peanuts before serving.
CELERIAC RéMOULADE
Provided by Mark Bittman
Categories quick, condiments
Time 20m
Yield At least 4 servings
Number Of Ingredients 8
Steps:
- This is the hard part: trim the celeriac. You must be fearless and ruthless, but conservative. Cut off the top of the less squiggly end, and then cut down along the sides, following the contour of the root and taking as little of the flesh as possible. You will find much of the bottom part comes off more easily than you'd imagine. When you're nearly done, use a paring knife to trim out as much of the brown skin as you can - but don't worry if you leave a few bits. Julienne by hand (you're a better man than I, if you do!) or with the grating disk of a food processor, which will take no time at all. Sprinkle with a little salt and put into a serving bowl.
- To make the mayonnaise in the food processor: Put the egg, mustard, salt, pepper and acid in a food processor (preferably with a small bowl) and turn on the machine. While it's running, add the oil in a slow, steady stream. (Most food processors have a hole in the feed tube for this purpose; you can just dump all the oil in the feed tube. Amazing.)
- To make the mayonnaise by hand: Put the egg, mustard, salt, pepper and acid in a medium bowl. Beat together with a wire whisk or a fork. Begin to add the oil in dribbles as you beat, adding more as each amount is incorporated. You'll notice when a thick emulsion forms, then you can add the remaining oil a little faster. Depending on how fast you beat, the whole process will take about 5 minutes.
- Taste and adjust the seasoning. 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. Use immediately or refrigerate for about a week.
- Combine the julienned celeriac with enough mayonnaise to bind; you won't use the whole cup. Stir in some parsley and garnish with a little more. Serve.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 23 grams, Carbohydrate 7 grams, Fat 28 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 4 grams, Sodium 215 milligrams, Sugar 3 grams, TransFat 0 grams
QUICK CELERIAC REMOULADE
The all-time classic way of serving celeriac, this starter is superhealthy and requires no cooking
Provided by Barney Desmazery
Categories Side dish
Time 20m
Number Of Ingredients 5
Steps:
- In a large bowl, mix the mayonnaise, mustard and lemon juice together thoroughly with a generous sprinkling of salt and some freshly ground black pepper, so it all becomes one sauce.
- Peel and quarter the celeriac, then, working quickly, coarsely grate it and stir into the sauce until evenly coated. Serve the celeriac remoulade with lots of toast and some dressed watercress. It will keep in the fridge for up to 2 days.
Nutrition Facts : Calories 213 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 1.35 milligram of sodium
CELERY ROOT REMOULADE
Celery root, also known as celeriac, tastes like a cross between celery and parsley; choose a small, firm root. Martha made this recipe on Cooking School episode 407.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 12
Steps:
- In a medium bowl, whisk together mayonnaise, creme fraiche, lemon juice, and mustard. Add cornichons, parsley, tarragon, capers, and salt; season with pepper. Whisk to combine. Fold celery root into dressing; serve atop lettuce leaves.
CELERIAC REMOULADE
A simple recipe for an old favourite, using raw celeriac, mayonnaise, mustard, chives, celery salt and a hint of lemon
Provided by Tom Kerridge
Categories Side dish
Time 15m
Yield Serves 4 - 6 (as a side)
Number Of Ingredients 6
Steps:
- Peel and trim the celeriac and cut into quarters. Slice the quarters very thinly (on a mandolin if you have one), then cut the slices into matchsticks. Sprinkle with the celery salt, toss together and leave for 20 mins.
- Wash off the salt, then put the celeriac in a clean tea towel and twist to squeeze out any excess moisture. Tip into a bowl and stir in the mayonnaise, chives, lemon juice and wholegrain mustard. Season with black pepper and celery salt, then serve.
Nutrition Facts : Calories 155 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 2 grams protein, Sodium 1.3 milligram of sodium
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