Tonight I was looking around the kitchen to see what is going out of date, as I try to reduce food waste wherever possible, and my poor celeriac caught my eye. It really isn’t the prettiest of vegetables, but it was going to be the star of the show tonight!
Celeriac is great, but I think it’s a very underrated root veg. I love the peppery taste of it, and it is incredibly versatile. Celeriac and apple soup is one of my favourite soups in the winter. When my son was initially weaning he gobbled down every bit that I could give him!
I really enjoyed this dish, and I served it simply with some green salad, beef meatballs and toasted wholemeal pittas. It would also go fantastically well with something simple like ham or cured meats. To make it your own, you could top it with seeds or nuts, or add in a little chopped apple. The possibilities are endless.
For little ones, you may wish to omit the capers as they’re a little too salty. Also, this dish doesn’t keep, so gobble it down with some family and friends!
How do you like to eat celeriac? How would you serve your celeriac remoulade? Let me know below.
As always, enjoy!
Ingredients (serves 4):
Medium celeriac, chopped into long matchstick shapes.
4 heaped tbsp. mayonnaise
2 tbsp. smooth Dijon mustard
2 tbsp. crème fraiche
2 tbsp. finely chopped parsley
2 tsp capers
Salt & Pepper to taste
- Chop the celeriac and add to the serving bowl. Immediately squeeze over half of the lemon and mix through to avoid discolouration.
- Mix the mayonnaise, mustard, crème fraiche, parsley and capers together in a small bowl. Fold this into the celeriac and taste. If the mixture is just for adults, season with salt and pepper, but if it is for little ones just omit the salt on their portion. If the mixture becomes too thick, squeeze over the over half of lemon.
- Leave the mixture for 30 minutes to soften, then serve.