This remoulade is a classic French dish and makes perfect use of an under-used vegetable. Choose from capers, parsley or gherkins (or any combination of all three), to add flavour and a pretty hint of green. The celeriac will discolour and brown as soon as it is peeled and sliced, so either use it straight away or soak it in water with lemon juice added, for up to 1 hour before using.
Ingredients
Makes 15-20 or serves 4 as a side dish
For the remoulade sauce
To serve
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
块根芹带褶皱到蛋黄酱和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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Reviews (2)
Back to TopThere is no reason to blanch the celeriac. No other "classic" recipe calls for this. And peanuts??!! What the heck?? Use raw, grated celeriac with either your hand-made aioli or store-bought good mayo and do the rest.
Therese_oconnor
NY
11/23/2015
We love Celeriac, whether in soup or salad, roasted or sauced as in Celeri Remoulade. But this recipe just didn't make it. I didn't add the peanuts (didn't have any, and have never seen that addition to any remoulade), but used everything else, and it was still very bland. Making julienne strips and parboiling them left them too crunchy. I much prefer grating the celeriac (I use the food processor) and immediately saucing it with Jasper White's remoulade sauce (see the Epicurious recipe - Spiced Stonington Shrimp Steamed in Beer; skip the shrimp and make celeriac remoulade with the sauce instead).
kcourtice
Brooklyn, NY
11/13/2014
