Celery Root Remoulade
Serve this winter salad alongside other little salads such as marinated beets, carrot salad, or arugula salad.
1 medium celery root about 1 pound
1 teaspoon white wine vinegar
2 tablespoons crème fraiche
2 teaspoons Dijon mustard
Juice of ½ lemons
2 teaspoons olive oil
Fresh ground black pepper
Cut away all the brown skin and small roots from the celery root rinse and with a sharp knife cut the celery root into 1/8 inch thick slices. Cut the slices into thin toothpick size pieces. This is called a julienne of celery root. Toss with salt and vinegar. In a small bowl mix the rest of the ingredients stir well and pour over the celery root and toss. Taste for salt and acid, the salad can be served right away or refrigerated up to a day.
Add other raw julienne root vegetables such as turnips, rutabagas, carrot or radishes to the salad.
Sprinkle with chopped parsley, chervil or mint
Toss together with an arugula salad
For the crème fraiche, substitute 1 egg yolk and whisk in a tablespoon of olive oil.
Root Vegetable Puree
1 large head garlic, roasted until soft
1 pound celery root, peeled, cut into 1-inch pieces
1 pound rutabaga
1 pound parsnips, peeled and cored
2 pounds Yukon gold or russet potatoes, peeled, cut into 2-inch pieces
2 cups whole milk
6 tablespoons unsalted butter
Kosher or sea salt
½ teaspoons freshly ground black pepper
Remove the softened pulp from the roasted garlic. Mash and set aside. Put the celery root and potato cubes in a large pot. Cover with cold water by about 2 inches. Bring pot to a boil, then add 1 tablespoon salt. Cook until vegetables are tender (20 to 25 minutes). Drain well. Meanwhile, heat the milk and butter in a small pot until scalded. Stir in the roasted garlic puree. Puree the celery root and potatoes through a food mill or potato ricer. In a large bowl, combine the pureed vegetables, pepper and the milk/butter/garlic mixture to make a firm but creamy consistency. Season with salt to bring out the full flavor of the puree. If you’re not serving immediately, keep it warm in a heat-proof bowl over simmering water. If the puree needs to sit for more than 10 minutes, add more hot milk. Courtesy of A Healthy Kitchen by Chef Dio and Terese’s catering company.