Wednesday, 19 December 2012

Celariac Remoulade - For When Coleslaw won't cut it

This nobbly bobbly rather ugly root vegetable is transformed into an elegant and punchy side dish when finely shredded and mixed with some saucy ingredients. Do not judge the humble celariac by it's lumps and bumps but rather it's nutty sweet flavour and awesome crunch. This remoulade recipe is a French classic and the recipe might change slightly depending on your source but it's a wonderful crunchy tangy side dish which goes brilliantly with roast meat, especially game, as it contrasts so well with the rich flavours. Also amazing with ham and it wouldn't be too shabby with the Christmas turkey either. If i'm honest, I would only attempt this with the help of a food processer as you'll be there all day grating without one!

Feeds 6 as a side dish. Using a big sharp knife, cut off the outer rough layer of one whole celariac and cut into chunks which will fit down the chute of your food processor. Shred the pieces (rather than fine gratings you want little match sticks if possible) and immediately place in a bowl and mix with the juice of a lemon (otherwise you end up with manky brown celariac). Combine 3 tbsp mayonaise, 2tbsp creme fraiche and two tbsp Dijon mustard and add a big handful of chopped parsley. Mix well with the celariac and season. Leave it for half an hour to let the celariac mellow a little and serve.

Stick to one celariac for 6 people. I went over board and made far too much, and it doesn't keep very well, after a day or two, it turns into a nice mushy mess that you wouldn't give to your dog. Except we did give it to the dog and he wouldn't eat it.

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