Celeriac and remoulade
Almost alien looking! But what a vegetable! In a soup or roasted with butter, garlic and thyme. I love making a thick creamy puree instead of a mashed potato. But probably my favourite is raw shredded in a salad and the best is part of a remoulade. Remoulade is similar to the famous tartare sauce with the addition of peeled and julienned celeriac with a little anchovy and mustard.
I like eating it as soon as it has been made, must have a little crunch to it. One of my favourites is to add cooked prawns or plain as an accompaniment to pastrami.
1 cup mayonnaise
1-2 tbsp sour cream
1 tbsp Dijon mustard
1 tablespoons prepared horseradish sauce
2 tablespoons chopped parsley
2 tbsp onion chopped very fine
1 tsp chopped chives
1 egg boiled grated
2 tsp capers
2 tbsp chopped gherkins (well drained)
1 ea anchovy minced
3 -5 drops Tabasco
+/- 80g celeriac grated or julienned
1 teaspoon fresh lemon juice
Salt and pepper to taste
After celeriac has been grated season with salt, pepper and fresh lemon juice.
Mix all the ingredients together and adjust seasoning.
This recipe is a guideline and can be adjusted to suite personal preferences.