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
MARY BERRY'S CELERIAC REMOULADE
Celeriac remoulade is one of the simplest salads you will ever come across, perfect as a side dish or with some leaves for a healthy light lunch.
Provided by Mary Berry
Categories Side dishes
Yield Serves 6
Number Of Ingredients 7
Steps:
- Put the celeriac in a bowl and cover with approximately 100ml/3½fl oz cold water. Add the lemon juice. Toss well to prevent it going brown.
- Mix all the dressing ingredients together and season with salt and pepper.
- Drain the celeriac, toss in the dressing and leave to soften for 30 minutes before serving.
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
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
SMOKED SALMON OAT BLINIS
Steps:
- This works great as a stand-alone recipe, but also as a component in Jamie's Celebration Roast from Together - see the full collection of menus here.
- GET AHEAD You can prep this on the day, if you prefer. Put the capers into a large bowl, squeeze over the juice of 1 lemon and stir in the yoghurt. Peel and coarsely grate the celeriac, then the beets, add to the bowl and mix well, then season to perfection, tasting and tweaking. Finely chop the parsley leaves and most of the dill, and sprinkle on top - but don't toss. Put the oats, flour and a pinch of sea salt into a bowl. Crack in the egg, pour in the milk and whisk into a batter. Cover both and refrigerate overnight.
- TO SERVE Put a large non-stick frying pan on a medium heat. In batches, cook tablespoons of the batter in a drizzle of olive oil for 2 minutes on each side, or until puffed up and golden. Cut the remaining lemon into eight wedges, for squeezing over. Mix up the remoulade, stirring through the herbs. Either take it all to the table with the salmon and let people help themselves, or plate up delicate portions, sprinkling over the reserved dill.
Nutrition Facts : Calories 334 calories, Fat 10 g fat, SaturatedFat 2.9 g saturated fat, Protein 19.3 g protein, Carbohydrate 44.5 g carbohydrate, Sugar 7.8 g sugar, Sodium 1.6 g salt, Fiber 3.9 g fibre
CELERIAC REMOULADE
Steps:
- Cut the celeriac in half through the top and slice each half into 1/8- inch thick slices. Cut the slices, stacked 2 or 3 together into 1/8 inch wide julienne. In a mixing bowl, toss the julienne with the lemon juice. In another mixing bowl combine the mayonnaise with the mustard and season to taste with salt and pepper. Stir this sauce with the celeriac and parsley. Taste and adjust seasoning.
CELERIAC REMOULADE
Provided by Food Network
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Remove the skin from the celeriac, halve the bulb, and slice into very thin julienne slices. Julienne the apple, and toss both in a bowl. In a smaller bowl, whisk the yolk with the vinegar and mustard. Add the grapeseed oil, drop by drop to make a thick mayonnaise. Season with salt, pepper, and lemon juice, to taste. Stir in the fennel seed, and toss with the celeriac to coat. Cover and refrigerate until serving. Cook's Note: Several hours is fine: some would even argue it's de rigueur.
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