My pal Randy needs to use up lots of celeriac (also called celery root) he grew this summer. Here’s my favorite way to use it:
First, make your almond mayo. Here’s my recipe. It’s the best! (Not to brag or anything).
Now that you have your almond mayo, you can use it as the basis for a classic French rémoulade sauce. Related to tartar sauce, rémoulade is a mayonnaise-based condiment. It’s zippy and creamy and wonderful.
Whisk another two tablespoons of good prepared mustard into the basic Almond Mayonnaise recipe (see above), and toss with a tablespoon or two each of chopped cornichons or other pickles, chopped parsley, chopped capers, and chopped fresh tarragon. That’s it!
I like rémoulade best in the dish Céleri Rémoulade (Celery Root Rémoulade): thinly sliced celery root (also known as celeriac) mixed with a mustard-flavored rémoulade. Celery root is not a widely-used vegetable, and if you’ve never cooked with it this is a great entry into the wonderful world of this tasty root vegetable. It’s a round, celery-flavored root often available at farmer’s markets in the fall. Choose a medium-sized root, as large ones can be woody inside. Celery root is usually served mashed or roasted, but you can eat it almost raw if served with a flavorful sauce—like rémoulade!
To make Celery Root Rémoulade, peel one celery root and slice very thinly with a mandoline slicer or vegetable peeler. (Optionally, to be super traditional you’d then cut the slices into matchsticks.)
Bring a pot of salted water to a boil, then stir in the celery root. Cook until just tender, 1-3 minutes. Drain and rinse under cold water, then toss celery root with rémoulade sauce. Let the flavors meld in the refrigerator for a few hours before serving. Serve cold or at room temperature.
Randy, if you make it, take a photo I can steal for this page! No pressure or anything to make this AMAZING DISH WITH ALL THAT CELERIAC I KNOW YOU HAVE…. ; )