Lunches can be difficult. I work from home, and the nearest shop is about three miles away. The house is invariably full of food, but somehow there never seems to be anything quick and easy to grab for lunch. If I’m lucky, I’ll have made some bread recently, so a sandwich is possible. If I’m unlucky, it’ll be cheese and crackers yet again. If I’m really unlucky, we’ll have run out of cheese…
Well, today, I actually had a plan. I knew I had a celeriac kicking around in the pantry from last week’s Riverford veg box; I also knew I had a pot of home-made mayonnaise in the fridge, left over from last weekend’s prawn cocktail. I was all set to make celeriac remoulade.
Celeriac remoulade is very similar to cole slaw, but uses celeriac rather than cabbage as its base ingredient. It is also astonishingly easy to make.
First, you take half a smallish celeriac.
Finely grate it into a bowl and add lemon juice, salt and white pepper. Mix thoroughly, then leave for about thirty minutes to soften.
Next, stir in some mayonnaise, dijon mustard, a little cream and some chopped parsley. The recipe suggests serving it with prosciutto, so I did that, together with a few slices of tomato on the side.
The whole thing took about ten minutes to prepare (plus the thirty minutes resting time), and was very tasty. It made for a great lunch. I never really know what to do with celeriac when it turns up in the veg box – I really should just make this more often. Perhaps just a touch more mustard next time.
Yum! Why haven’t I had this before is the main question.
It looks like coleslaw without the carrot, or rice salad at first glance. But the texture is lovely. Firm, with a little crunch and a good flavour. I like the addition of a little white pepper, that just peps it up. It’s creamy and goes very well with salad. I’d say it’s nicer than coleslaw because I don’t like the strong taste of raw onion. I will be tasting raw onion hours after I’ve eaten it. I hate that!
If you’ve not had this, make it. Easy and very good. I will attempt to keep this in with my salads over the summer.