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Celery - Favorite recipes?
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 http://www.youtube.com/watch?v=WI29wVQN8Go http://www.haaretz.com/hasen/spages/1072040.html |
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