It’s only been in the last few years that Jason has regularly sold celeriac at the market. It’s a root vegetable that’s part of the celery family. It doesn’t have much shelf appeal but it’s great to eat raw or cooked. Celeriac Rémoulade is a classic salad nearly always found in a traîteur (delicatessen). It’s a perfect salad to have with a charcuterie platter or terrines. It’s also great on crostini topped with a poached prawn.
- 2 celeriac – peeled and grated
- Classic mayonnaise – double the recipe
- 1 tbsp drained capers
- 1 finely chopped small onion
- 2 tbsps finely chopped cornichons (baby gherkins)
- 2 tbsps finely chopped herbs – parsley, tarragon, chervil, chives
- 1 tbsp Dijon mustard
- 1 tsp fresh horseradish (optional)
- Lemon juice to taste
- Olive oil – to thin the sauce if needed
- Salt and pepper
Make the sauce first as the white flesh of the celeriac will discolour quickly once exposed to air.
Mix together the mayonnaise, capers, onion, cornichons, herbs, mustard, a little salt and pepper and horseradish if using. Taste and decide if it needs more acidity. If so, add a squeeze or two of lemon juice.
Grate the celeriac – it’s easiest in a processor. Mix immediately with the rémoulade sauce.