In article ,
Wim van Bemmel wrote:
On Tue, 24 Mar 2009 18:25:27 -0700, Billy wrote:
In article ,
(Victor Sack) wrote:
boulanger wrote:
Do you ever use celery root or celeriac?
Very often. It is a common ingredient here, available most everywhere.
It is good in soups and stews, especially if not terribly overcooked.
You can purée the celery root and use it "as is" or mix it with mashed
potatoes. Then, there is that typical bistro dish, céleri rémoulade.
Here is a recipe from _Bistro Cooking_ by Patricia Wells.
It is also from _Bistro Cooking_ by Patricia Wells.
Victor
Céleri Rémoulade
Celery Root in Mustard Sauce
2 tablespoons freshly squeezed lemon juice 2 tablespoons imported Dijon
mustard or to taste 1 cup crème fraîche or heavy cream
Salt and freshly ground black pepper
1 celery root (about 1 pound; 500 g)
1. In a large mixing bowl, combine the lemon juice, mustard, crème
fraîche, and salt and pepper to taste; mix thoroughly. Taste and
adjust the seasoning.
2. Quarter the celery root and peel it. Grate coarsely, in a food
processor or on a Mouli grater. Immediately add it to the mustard
sauce and toss to coat. Season to taste. Serve as a first course.
Yield: 4 to 6 servings
I use mayo instead of crème fraîche or heavy cream. Creme fraîch is good
for tarte flammbée, but thats another story.
Sounds good to me. A good handmade, sugarfree mayonnaise. I make that with
mustard and lemon juice, but that is already in the recipe. Pepper !
Salut!
et des cornichons, câpres, un peu de persil et estragon. It's really
good.
CELERY ROOT REMOULADE
Can be prepared in 45 minutes or less.
1/4 cup mayonnaise
2 tablespoons crème fraîche or sour cream
2 cornichons (sour gherkins), minced, or 1 tablespoon minced dill pickle
1 tablespoon minced fresh parsley leaves
2 teaspoons fresh lemon juice
1/2 teaspoon drained bottled capers, minced
1/2 teaspoon Dijon mustard
a pinch dried tarragon, crumbled
2 small celery roots (about 1 1/4 pound total), peeled and cut into
matchstick pieces or shredded
coarse
In a small bowl stir together mayonnaise, crème fraîche, cornichons,
parsley, lemon juice, capers,
mustard, tarragon, and salt and pepper to taste until combined well.
In a large saucepan of salted boiling water cook celery root 2 minutes.
Drain celery root in a
sieve and refresh under cold water. Dry celery root completely. Add
celery root to sauce and stir
together. Chill salad until ready to serve.
Serves 2.
Gourmet
January 1994
--
- Billy
"For the first time in the history of the world, every human being is
now subjected to contact with dangerous chemicals, from the moment of
conception until death." - Rachel Carson
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