Celeriac, known as celeri-rave in France, can be one of the most subtly flavored vegetable. It is difficult to peel, so cut it into slices first. To make the flavor more delicate, and to keep it white, blanch for 1 or 2 minutes after peeling by using lemon juice in the water. It can also be cooked longer and served as an “au gratin” vegetable with a béchamel sauce.
- Pare, wash well and cut into a fine julienne.
- Marinate the celeriac with the remoulade sauce for a day.
makes one cup
2 egg yolks
1 Tbsp of mustard
salt and cayenne pepper
1/2 tsp of lemon juice
1/2 cup of olive oil
alternate 2 Tbsp of lemon juice with another 1/2 cup of olive oil
1 Tbsp of drained cornichons or cucumber pickle
1 Tbsp of chopped capers
1 Tbsp of Dijon mustard
parsley and fresh tarragon, chopped
- Beat the egg yolks, mustard, salt, pepper, and lemon juice with a wire whisk or wooden spoon until lemon-colored.
- Beat in, very slowly, 1/2 cup of olive oil. This mixture will begin to thicken and emulsify.
- Alternate the remaining oil drop by drop with the lemon.
- Add the rest of the ingredients.
- There should be approximately 1/2 cup of sauce for 2 cups of celeriac.