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.
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yasheka james
[email protected]Delicious!
kosemani azeez
[email protected]This celeriac remoulade is a refreshing and flavorful side dish. The celeriac is perfectly cooked and the remoulade sauce is creamy and tangy. I love the addition of capers and cornichons, which add a nice briny flavor.
Youcef Laribi
[email protected]This remoulade is a great way to add some extra flavor to your meals. I love it on sandwiches, wraps, and even just as a dip for vegetables. It's also really easy to make, so it's a great option for busy weeknights.
Ahmad Abdullahi
[email protected]I love the simplicity of this recipe. It's just a few simple ingredients, but they come together to create a delicious and satisfying dish. I'll definitely be making this again.
Anika Hela
[email protected]This celeriac remoulade is a great way to use up leftover celeriac. It's easy to make and very flavorful. I served it as a side dish with grilled salmon, and it was a perfect match.
Daniyal Ali
[email protected]This recipe is a keeper! I've made it twice now, and it's always a hit. The remoulade is creamy and tangy, and the celeriac is perfectly cooked. I love the addition of capers and cornichons, which add a nice briny flavor.
Artem Tsarevskiy
[email protected]Just made this celeriac remoulade and it's amazing! The flavors are so well-balanced and the texture is perfect. I can't wait to serve this at my next party.
Shourav Hassan
[email protected]This remoulade is so easy to make, and it's absolutely delicious. I love the creamy, tangy sauce, and the celeriac is perfectly cooked. I served this with grilled chicken, and it was a perfect match. Highly recommend!
Anthea Phipps
[email protected]I'm not usually a fan of celeriac, but this remoulade changed my mind! The creamy sauce and the crunchy celeriac are a perfect combination. I also love the pop of flavor from the capers and cornichons. Will definitely be making this again!
Madad Ali
[email protected]This celeriac remoulade is an absolute delight! The flavors are perfectly balanced, with a creamy tanginess that complements the crunchy celeriac. I love the addition of capers and cornichons, which add a nice briny flavor. I served this as a side di