celeriac.jpg
Celery root, possibly the ugliest vegetable you can buy.
Throughout One Big Table are recipes that reflect how Americans are cooking day in and day

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One Big Table Serves up Recipes Like Celeriac Rémoulade

celeriac.jpg
Celery root, possibly the ugliest vegetable you can buy.
Throughout One Big Table are recipes that reflect how Americans are cooking day in and day out. There's comfort food and American Classics like chicken noodle soup and apple pie, but many of the 600+ recipes represent various ethnic influences brought to American cuisine through immigration and migration. Read Part I for the review.

Celeriac Rémoulade is one such dish. If you had to define it you could call it French coleslaw. Slice up a celery root and slather it in a salty, flavorful, mayonnaise-based dressing. Celery root tastes faintly of celery, but is more starchy and earthy. It's as ugly as sin, but crunchy and fresh. Mixed with mayonnaise, tarragon, capers, cornichons, and seasonings and it's a delicious side dish you can enjoy year-round.

This recipe was contributed by Heather Arndt Anderson of Portland, Oregon. She loves finding new vegetables and fruits at the grocery store. "I like to bring it home, cut it open, and smell it, so it tells me what to do with it."

Heather Arndt Anderson's Celeriac Rémoulade

For the rémoulade sauce

1 large egg yolk, at room temperature

2 teaspoons white wine vinegar or sherry vinegar

1 teaspoon Dijon mustard

Kosher salt and freshly ground black pepper

1 cup olive oil

1 small shallot, finely chopped

2 tablespoons finely chopped cornichons

2 tablespoons drained capers, finely chopped

1 tablespoon chopped fresh tarragon

1 tablespoon chopped fresh parsley

1 teaspoon grated lemon zest

Fresh lemon juice

For the salad

1 large celery root, peeled and cut into 2-inch matchsticks

3 inner celery stalks with leaves, thinly sliced

Kosher salt and freshly ground black pepper

1. To make the rémoulade: In a blender, process the egg yolk, vinegar, mustard, ½ teaspoon salt, and ¼ teaspoon pepper until combined. With the blender running, slowly add the oil in a thin stream, until the mixture thickens. When all the oil has been incorporated, transfer the mayonnaise to a small bowl and stir in the shallot, cornichons, capers, tarragon, and parsley. Season with salt, pepper, lemon zest, and lemon juice to taste.

2. To make the salad: In a large bowl, mix the celery root and celery with enough rémoulade to coat. Cover and refrigerate about 4 hours, until chilled. Season with salt and pepper to taste, and serve.

Serve 4 to 6

(From One Big Table, Copyright © 2010 Molly O'Neill. Published by Simon & Schuster)

 
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