Celeriac Remoulade – A Perfect BBQ Salad
Celeriac is not a pretty vegetable. Resembling the shruken-heads of some jungle tribe, they sit neglected on the green grocers shelves. Many customers are either put off by their unaesthetic appearance while others are just baffled with what to do with this chunky pale root. But ignore the celeriac at your peril because under its ugly surface lurks a flesh that is crispy when raw, silky smooth when cooked and that has a delicate taste which suggests the flavours of celery and parsley.
Celeriac is derived from wild celery. It’s unclear when celeriac was first cultivated but there are references to it dating back to as early as the seventeenth century. Today celeriac is uncommon outside of Europe and is not widely used in Britain but it is popular in France where it is used in the classic dish ‘céleri rémoulade’. While cycling in Paris last week I was lucky enough to pick up a punnet of this classic-dish and as soon as soon as I was home I got out the magi mix and had a go myself.Quick to make, cheap and filling this is the perfect BBQ salad that will leave your guest satisfied and impressed.
- 1 celeriac, cut into chunks
- ½ lemon, juice only
- 2 tbsp fresh yogurt
- 3 tbsp good-quality mayonnaise
- 2 tsp Dijon mustard
- salt and white pepper
1. With the special grating gadget on your magi-mix shred the celeriac into matchstick shape strips. Place the celeriac strips into a bowl along with the lemon and juice and toss to combine.
2. Mix the yogurt, mayonnaise and mustard together then stir into the celeriac.
3. Season with salt and white pepper.
4. Place in the fridge for a couple of hours to get all those flavors working together.