food to glow

feel good food that's good for you

celeriac remouladeGah, I am feeling my age. Not because of the ‘ooft’ noise I make when attempting to sit in a low chair – I’ve been doing that for quite a while. Not because of the way I automatically cup my left ear in loud restaurants. No, it is because until today I had not heard of ‘Tanning Thursday’. Did you know that was a thing?

I’m assuming it is a thing because many people go out on Friday night (doh). And some of these people (who I refer to as whipper snappers) spend Thursday evening flapping about naked while covered in brown goo. Either that’s a fun time for them or it is so that come Friday night they can – in best Daily Mail-speak – proudly display their cleavage or legs, pretending they live in Miami.

Please, please not both. Unless that too is now a thing.

celeriac // food to glow

Has a vegetable ever looked so unpromising? Bless.

So, after quickly changing the station from Hipster FM, or whatever Rachel had on before she jumped out of the car, I pondered how gradually I have become slightly out of tune with what’s new. Or not even new, just accepted as part of the cultural landscape. Tanning Thursday is most assuredly part of the cultural landscape of anyone under 30. And as I listened to the trippy beats of BBC Radio 3 (joke) I decided that I didn’t care. I am happy to know about TT but I don’t feel the need to exfoliate within an inch of my life and muck up my bathroom. I like the classic me.

And we – all of us at food to glow – LOVE classic celeriac remoulade. Well, sorta classic. I do of course have to get my sticky paws on all recipes and give them a shake. But I haven’t healthified it in any way except given an option to use a lower fat creme fraiche.

We have this as soon as solid, heavy-as-lead (and low-carb, if you care about such things) celeriac comes into the shops and markets, choosing smaller ones for better flavour (the old big ones can be woody inside). I use celeriac in all manner of ways – in soups, gratins, tagines, veg bakes, to lighten up mashed potatoes. But the king of celeriac dishes is classic remoulade – mayonnaisey, mustardy remoulade. Found at French petrol stations (where I first bought it!) and in French fancy restaurants, but easily and quickly made in your own kitchen. I absolutely love it. Andrew says it is his favourite salad. As I type he has just fed me a forkful of celeriac remoulade to test it (he’s prepping for our office Christmas dinner party). True! Had to stop and wipe my chin.

De.Li.Cious.

This no-cook, easy-peasy recipe is quick to make and goes with almost anything – at home beside a roast, a certain cauliflower cheese cake, grilled fish, topped with strips of Scottish smoked salmon (this will be the starter at our work Christmas dinner party tomorrow), in a roll at a picnic. And most especially with Christmas leftovers. So, when you are doing the Christmas grocery run(s) do consider popping this great hunk of a vegetable into the trolley. If you have never had remoulade I urge you to see past the rather turnip-looking exterior and give it a try. Inside it is snow-white, so visually a perfect winter root for Christmas. A bowl of remoulade looks like a bowl of edible snow. If, that is, your eyesight is going like mine.

And, just so there is no confusion, celeriac – also called celery root, turnip-rooted celery and knob celery – is not actually the root of the celery plant. It is related, but it is its own thing. Not a Tanning Thursday thing, but instead the basis of a classic.

Another Christmas leftovers-friendly salad for you, my dear friend, coming very soon. Not white and not a classic. But most definitely a thing.

celeriac remoulade // food to glow

Celeriac Remoulade

  • Servings: 6-8 as a side dish
  • Difficulty: easy
  • Print

This is the easiest French dish I know. The key to such a simple recipe is the quality of the ingredients: firm, heavy for its size celeriac, proper snappy Dijon mustard, best mayonnaise (homemade or bought), and I also like to add thick, acidic crème fraiche. It goes with nearly anything you might slap on the table for dinner, or in a picnic basket. And it positively loves Christmas leftovers.

1 small-medium celeriac {about 700g/1.5 lb}, scrubbed

Juice of 1 large lemon

3 tbsp best – preferably French – mayonnaise {vegans: use your best vegan mayo to 6 tbsp}

3 tbsp crème fraiche {half-fat okay if good quality}

1 tbsp Dijon mustard

½ tsp white or black pepper

Salt, to taste (I don’t think it needs it though)

 

1. Mix together the lemon juice, mayo, crème fraiche, mustard and pepper in a large bowl. Set aside.

2. Now take a sharp knife and cut away the skin of the celeriac. It isn’t difficult but does take some patience to get around the inevitable nobbly bits. Make a start by topping and tailing it, then stand it on one end and cutting downward, following its curve. Give the whole thing a rinse and a pat dry. Now it is time to grate.

3. You can grate it by hand on a box grater, but if you have a food processor with a grating plate, use this. Or, a mandoline. I am slightly frightened of mine… Put the grated celeriac in the bowl with the creamy-white dressing and fold it together. Taste for seasoning, adjusting as needed. Sometimes people like to add parsley {I do occasionally}, horseradish, or grated tart apple. But we like it just like this.

Eat within two days. 

celeriac remoulade // food to glow

celeriac remoulade and friend

 

 

33 thoughts on “Celeriac Remoulade + I Feel So Old

  1. lizzygoodthings says:

    I feel old too! Love your recipe for celeriac remoulade… such an inspired use of this under-utilised veg!

    1. Thanks so much. My husband would eat it every day if he could!

  2. Katharine says:

    This sounds yummy and I just happen to have a celeriac in my veg basket (was going to make soup with it).

  3. moominkat says:

    This sounds yummy and I just happen to have a celeriac in my veg basket (was going to make soup with it)…

  4. I am IN France. Thank you. See you soon x

    1. That’s a surprise! Hope all is well with you. We must catch up soon! The year is almost gone!

  5. Shu Han says:

    Argh comment didn’t go through earlier!

    Anyway, I said that celeriac’s one of the most underrated vegetables and that you’v done a stunning job! Esepcially this time of the year when vegetable dishes tend to be a bit more hearty and stodgy. This looks so fresh! Love it xx

    1. Thanks for the lovely comment, and for persevering! I’m sorry your comment got swallowed. 🙂 Celeriac is a super veg to freshen things up, despite not being a classic salad veg.

  6. Faye says:

    Great recipe! I love celeriac! Will inspire me to use it more often than the two times a year that I currently do!

  7. I so understand what you are saying. I feel old and bewildered at the goings on. 🙂

  8. Jody and Ken says:

    Old school greatness. I once had the pleasure of eating this in the Palm Court of the Ritz in Manhattan. The perfect cold weather lunch in hilariously old school luxury surroundings. Thanks for the reminder. Ken

    1. Very swish! It is very satisfying to be able to replicate a classic dish in your own home, but to have it served in such elegant surroundings takes it to another level.

  9. nikkif181 says:

    I’ve never heard of celeriac. I must give it a try when/if I can find it locally. Thanks for sharing this recipe. Im 28 and didn’t know about TT, so I am joining you feeling old.

    1. Okay, now I don’t feel so bad about not knowing about TT. 🙂 And celeriac is cheap enough (at least here) so is a safe bet to buy and not feel like it will be wasted. And it keeps incredibly well in a cool place so can get away with not making anything with it until spring time!

  10. Sally says:

    ‘trippy beats of R3’ oh Kellie – you tickled me there. I too have no impulse to join TT but would love to join you in a plate of this. Have a wonderful festive season xxxxxxx

    1. You too, Sally. Enjoy having all of the family together xxx

  11. Shirley says:

    Thanks Kellie for making this dish for our lunch yesterday. It was delicious and went well with all the other tasty food. Much appreciated. Have a good Christmas.

    1. Thanks so much, Shirley. I am blushing. The lasagne is always a request from Norma! I’m glad you enjoyed the meal. Have a happy Christmas. 🙂

  12. I’m definitley old too then, never heard of it!!! But then, we eat ‘food to glow’ so who needs tanning???

    1. Exactly! Enough beta-carotene and lycopene to give a bit of a glow. 🙂

      1. Absolutely!!! I’ve just made another huge batch of your harissa with dried chipotles ❤️❤️

  13. It is funny this getting old business, but you know Kellie I feel that some things are just best left to the under 30s….and tanning Thursday is definately one. Even if well tanned, bith my legs and my cleevage are showing signs of wear!!
    As for the food, I can report that both your bowl and your husbands were delicious and went down really well….such a yummy use of a rather aged looking vegetable…..but of course just like us once you get to know it on the inside its beautiful 🙂

    1. Ha ha! Beauty within. And thank you sweet lady. I will pass on your compliments to chef Andy. The rocket, smoked salmon and pomegranate were good flourishes, although the rocket was more of a hedgerow than salad! Good for digestion though 😉

      1. It was all delicious, but you’re making me laugh….a hedgerow indeed!! But a wonderful evening 🙂

  14. platedujour says:

    Reading this post I think I’m old too haha never heard of that tanning Thursday thing, but I know this dish! My mom used to make it for us, and we couldn’t say no to that! We love celeriac at home- from my mom’s vegetable garden, so imagine the taste of it. Great recipe and lovely pictures. Btw we are young- it’s the spirit and your beautiful recipes 🙂 xx

    1. Oh Marta, you’ve just given me a big smile honey. I can imagine that growing our own celeriac and just casually making a remoulade would be such a nurturing and satisfying thing to do. Shall we start a celeriac remoulade revival? Have a happy Christmas. 🙂

  15. Kellie, I’m so happy you reminded me of this classic French salad. I love it’s sharp tang and simplicity. And it can go with so many things. But as far as this tanning Thursdays goes, well it seems a bit crazy to me too. 😉

  16. Shannon says:

    Haha! Super story. I like the classic you too. (It’s hell getting old, though.)

    1. Thanks, Miss Shannon :-).

If you have time, I would love to hear from you. Thanks so much!

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