When my friend left town, she gave me this ugly baby:
It’s a celery root, or celeriac, another rare addition to my kitchen. I was excited to receive it: I’ve used celery root a few times in soup, and it’s excellent there, especially in combination with leeks. But my friend suggested using it raw in a salad. It’s commonly served that way in Europe but I’ve never seen it raw or in a salad here in the States. I poked around on the web to get an idea of what the Classic Celery Root Remoulade is all about, then made my own, non-dairy version. A food processor with a grating wheel made the shredding easy.
It met with husbandly and teen approval. I think I prefer it over a cabbage slaw.
- 1 large celery root, peeled, firm flesh chopped off the center (like preparing a pineapple), less flavorful center discarded.
- juice of ½ lemon
- ½ cup mayonnaise (I used homemade, made with egg yolk, canola oil, dijon mustard)
- 1 tsp. Dijon mustard
- salt to taste (I tend to salt lightly and used ½ tsp., you may want more)
- freshly ground pepper to taste
- A few Tbs. of parsley to garnish
- Peel celery root with a paring knife. You may need to dig a little to remove dirt-filled grooves in the celery root.
- Cut celery root away from core as described above in ingredients.
- Cut celery root into small enough pieces to fit into the feeder of a food processor.
- Using the grating wheel of a food processor, grate celery root into pieces as big as you want to see in your slaw.
- Put grated celery root in a bowl and squeeze the ½ lemon over it immediately.
- Mix in mayonnaise: you may want more or less than I did.
- Add 1 tsp. Dijon mustard or more if to taste.
- Salt to taste.
- Grind pepper over celery root salad.
- Chop parsley over salad to garnish.