CELERIAC REMOULADE
This recipe is a collaboration with Puntarelle & Co using their amazing produce, available in their store in Bermondsey.
Celeriac AKA celery root is a variety of celery. Here we use the root itself, but if you buy one with a celery proudly riding on top do use it, e.g. in a stock, soup or bolognese.
Celeriac has a long season in the UK from September-April, so its a great time to try it if you haven’t. It’s reasonably priced and flexible - great in pies, soups, mashes, curries, boiled & roasted of course.
It makes a great alternative to potatoes and is a good source of fibre. It’s also full of anti-inflammatory antioxidants!
In the past you could only get these in good greengrocers but lately I’ve seen them in supermarkets too.
In the stories I’ll demo how to peel & prepare the celeriac, as often people are intimidated by the gruff exterior!
We used Spartan apples from Puntarelle & Co which are mind blowing at the moment and fresh from the trees in Kent. But any other apples will do. Try to make the most of the British ones as we are in the thick of our apple season.
Enjoy and let us know how you get on.
Serves 4 as a side
- 1/2 head of celeriac
- 1 carrot, grated
- 1 lemon, juiced
- 3 tbsp mayonnaise (LMK if you want a recipe for homemade traditional or vegan mayo)
- 2 tbsp dijon mustard
- 2 tbsp creme fraiche (use the oatly one as a vegan alternative)
- 20g chives, finely chopped
- 20g parsley, chopped
- 2 x apples, sliced into half moons
- Salt and pepper to season
1. Cut the celeriac into thin strips like matchsticks (you can use the julienne attachment on a mandolin).
2. Grate the carrot and put in with celeriac.
3. Toss the celeriac & carrot in lemon juice, then mix in the dijon mustard, creme fraiche & mayo
4. Add the chopped herbs, sliced apples & season with salt and pepper. Let it sit about 30 mins before serving. Taste and you can always add a bit more seasoning, to taste.
Great dish as a side with cold cuts, crackers, sourdough or some simple grilled fish.
Have you cooked much with celeriac before? If so, what do you like to do with it? If not, why not?!
