I have been meaning to make a celeriac remoulade for ages but for some reason it hasn't happened. Then today I took delivery of my first organic fruit & veg box from the fabulous Soundbites and there it was, staring me right in the face, celeriac! Now I had no excuse.
http://www.soundbitesderby.org.uk/
I had some rather wonderful mayonnaise in the fridge that I purchased from Jack Rabbits recently, so according to Nigel (Slater; we're on first name terms in this house) all I needed was dijon mustard, parsley and a touch of double cream (I also had double cream in the house, larder with the emphasis on lard). Oh, and the dreaded mandolin of course.
I actually had a small panic attack on the way home thinking about using the mandolin. Luckily the boy stepped up to take charge of this small but crucial part of the process.
Once you have your shredded celeriac, douse with lemon juice (to stop it discolouring). Mix two parts mayo to one part mustard and cream, add a bit of chopped parsley and fold the mixture into the celeriac. Season to taste with salt and pepper. I haven't included quantities as (I'm lazy) it depends on how you like it and how much you are making. I have included the link to Nigel's recipe.
End result; France on a plate. Thank you Nigel and Soundbites. Goodnight.
http://www.guardian.co.uk/lifeandstyle/2011/feb/27/nigel-slater-classic-celeriac-remoulade
http://www.soundbitesderby.org.uk/
I had some rather wonderful mayonnaise in the fridge that I purchased from Jack Rabbits recently, so according to Nigel (Slater; we're on first name terms in this house) all I needed was dijon mustard, parsley and a touch of double cream (I also had double cream in the house, larder with the emphasis on lard). Oh, and the dreaded mandolin of course.
I actually had a small panic attack on the way home thinking about using the mandolin. Luckily the boy stepped up to take charge of this small but crucial part of the process.
Once you have your shredded celeriac, douse with lemon juice (to stop it discolouring). Mix two parts mayo to one part mustard and cream, add a bit of chopped parsley and fold the mixture into the celeriac. Season to taste with salt and pepper. I haven't included quantities as (I'm lazy) it depends on how you like it and how much you are making. I have included the link to Nigel's recipe.
End result; France on a plate. Thank you Nigel and Soundbites. Goodnight.
http://www.guardian.co.uk/lifeandstyle/2011/feb/27/nigel-slater-classic-celeriac-remoulade
