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Céleri (Celery Root) Rémoulade
Celery Root
(Celeriac), or in French, “Céleri Rave,” is the heavy, bulbous stem base of one
variety of celery plants. Although botanically part of the stem rather than a
true root, it is treated like a root vegetable. It has a delightful, subtle
celery flavor, and is used extensively in colder parts of Europe where the
“root” stores well in winter, when the more typical stalk celery was not
available prior to modern transportation. Used in soups and stews, or boiled
and mashed, it also makes a wonderful type of slaw, “Céleri Rémoulade,” that is
somewhere between a salad and a condiment.
This
special dish is most typical in French cuisine, showing up in appetizers and
small side dishes. It is also popular in Louisiana Créole (French-descended)
cooking. Fortunately it is simple to make, other than the grating by hand,
which is made easier using the shredder blade in a food processor. Recently I
got a celery root for another cooking purpose, and prepared a rémoulade with
the generous amount I had left over.
The recipe
makes enough for six or more people as a side salad and may more with
appetizers. Leftovers keep well for several days in the refrigerator.
1
medium-large celery root, about 1 pound after peeling
4
tablespoons mayonnaise
1
tablespoon Dijon mustard
1 teaspoon
olive oil
1 teaspoon
vinegar
1 1/2
teaspoons salt, plus more to taste
1/4
teaspoon ground black pepper
Peel the
celery root, cutting off the twisted smaller roots at the bottom (the peelings
and small roots make excellent vegetable broth). With a sharp knife, cut out
any crevices left between the bottom roots. Grate the celery root on the coarse
side of a hand grater, or use the coarse grater blade of a food processor
(first cutting the root into chunks small enough to fit down the feeder tube).
Transfer the grated root to a mixing bowl.
Add the
remaining ingredients and mix well. Let the mixture rest five or ten minutes
and mix again. Do this once or twice more, as the salt draws a moisture from
the grated root and the rémoulade becomes moister. Its best to make this at
least a half hour before eating time. Taste the mixture and add salt, if
needed, to taste.
If serving
as part of a meal, place in an attractive serving dish.
