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
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Wasif Dc
dw@hotmail.co.ukThis is a great recipe for celeriac remoulade. The flavors are well-balanced and the texture is perfect. I will definitely be making this again.
Karim Elsakhawy
e_k@yahoo.comThis celeriac remoulade is a great way to add some extra flavor to your meals. It's easy to make and the results are delicious. I've served it with grilled fish, roasted chicken, and even just as a dip with野菜スティック. It's always a hit.
Farxan Mahad
f.m62@hotmail.comI was hesitant to try this recipe because I'm not a big fan of celeriac, but I'm so glad I did. This remoulade is delicious! The flavors are well-balanced and the texture is perfect. I will definitely be making this again.
Kaay Fitz
fitz57@hotmail.frThis is the best celeriac remoulade I've ever had. The flavors are perfect and the texture is so creamy. I will definitely be making this again and again.
heater c
hc@yahoo.comI love this celeriac remoulade! It's so easy to make and the flavors are amazing. I've served it with grilled fish, roasted chicken, and even just as a dip with野菜スティック. It's always a hit.
Nikau Halley
h.nikau66@aol.comThis celeriac remoulade is a delicious and refreshing side dish. The flavors are bright and tangy, and the texture is creamy and smooth. I will definitely be making this again.
Larbi Rebecca
larbi73@gmail.comI'm always looking for new ways to use celeriac and this remoulade is a great option. It's easy to make and the results are delicious. I served it with grilled fish and it was a perfect match.
TrUeLiNes Status
t.s@hotmail.comThis is a great recipe for celeriac remoulade. The flavors are well-balanced and the texture is perfect. I will definitely be making this again.
Mercy Mukhaya
mukhaya.m@gmail.comThis celeriac remoulade is a great way to use up leftover celeriac. It's easy to make and the results are delicious. I served it with roasted chicken and it was a hit.
Bella Ngai
n.b@hotmail.comI was looking for a new side dish to serve with grilled fish and this celeriac remoulade fit the bill perfectly. It was light and refreshing, and the flavors were perfect. I'll definitely be making this again.
Norma Rocha
rocha-n38@hotmail.comThis was my first time making celeriac remoulade and it turned out great! The flavors were spot-on and the texture was perfect. I will definitely be making this again.
Pradip Neupane
neupane@hotmail.frThis celeriac remoulade is a delicious and refreshing side dish. The flavors are well-balanced and the texture is perfect. I'll definitely be making this again.
Caroline Edet
c.e@gmail.comI love celeriac and this remoulade is a great way to enjoy it. The flavors are bright and tangy, and the texture is creamy and smooth. I served it with roasted chicken and it was a perfect match.
Junaid Ahmed
a_junaid53@gmail.comThis recipe was easy to follow and the results were amazing. The celeriac remoulade was so flavorful and creamy. I will definitely be making this again.
Lerato Bacela
l.bacela@gmail.comI'm not usually a fan of celeriac, but this remoulade changed my mind. It was creamy, tangy, and absolutely delicious. I served it with grilled fish and it was the perfect accompaniment.
Salwi Ahmadi
salwi.a60@gmail.comThis celeriac remoulade was a hit! The flavors were so well-balanced and the texture was perfect. I'll definitely be making this again.