Baking
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This is so good with anything crunchy – like schnitzel or crumbed fish etc. The velvety rich remoulade is a perfect accompaniment, almost like a creamy sauce, to the golden crumbed schnitzel. This is also a lovely accompaniment with a platter of ham and other tapas.
You can swap the celeriac with parsnip or kohlrabi, and it would be just as fantastic.
Makes 1 cup. V.GF.DF depending on choice of mayonnaise.
Pictured: Celeriac remoulade
Ingredients
- 1 bulb celeriac – cut to a julienne
- Mayonnaise sauce-
- 1 – 2 tbsp mayonnaise, or substitute with some plain yoghurt or sour cream – check to taste
- Juice ½ - 1 lemon
- 2 tsp Dijon mustard, or substitute with horseradish, even add a hint of hot English mustard- check to taste
- Sea salt and pepper
- Prepare the mayonnaise sauce first – mix ingredients together in a large bowl, ready to toss the shredded celeriac into.
- Taste-test the sauce for the balance you like – I like to have just enough sauce, so the celeriac doesn’t swim in it but just enough to coat. It should have a nice lemon tang, and a good bite to it from the Dijon. You should also have a nice seasoning of salt and pepper.
Method
Peel the celeriac til it is a smooth white bulb and cut into thin slices then thin strips – no larger than a matchstick, but not much thinner either – the size of the julienne strips makes a huge difference to the texture and enjoyment of this dish and worth the few minutes of time to get it right and consistent. A mandolin slicer would be handy for this step.
Toss the celeriac into the sauce and have a taste to adjust any seasoning, and serve.
This side dish is so simple and will keep happily for an hour or two on the bench or overnight in the fridge, as the lemon juice will keep it from oxidising. Therefore, this is a good one to make in advance. Just make sure to bring it to room temperature again before serving.
Pictured: Celeriac bulb
Dietary preferences
- Vegetarian
- Gluten-Free with ingredient checks
- Dairy-Free with ingredient checks
