Celeriac rémoulade

Celeriac rémoulade

By
From
A Year In My Kitchen
Serves
4

I first ate this dish in Paris at the age of 19, soon after arriving to further my education. I had been cooking for only a short time and I was at that naive stage of thinking my cooking was about to change the world. I had combinations up my sleeve that no one had seen before…I now realise for good reason. This dish was the first of many lessons I learnt about the beauty, simplicity and elegance of classic French combinations. I often serve it with Parma ham, adding a scattering of toasted Périgord walnuts in autumn, or a tiny drizzle of basil oil in the spring.

Ingredients

Quantity Ingredient
1 medium celeriac

Dressing

Quantity Ingredient
200ml creme fraiche
1 1/2 tablespoons course grain mustard
1/2 lemon, finely grated zest and juiced
sea salt
freshly ground black pepper

To serve

Quantity Ingredient
12 wafer-thin slices parma ham
handful curly parsley, very finely chopped
extra virgin olive oil, to drizzle
handful walnuts, lightly toasted

Method

  1. First make the dressing. In a bowl, mix the crème fraîche, mustard and lemon zest and juice together. Season well with salt and pepper and set aside while you prepare the celeriac.
  2. Slice off either end of the celeriac, so it sits firmly on a board, then peel away the skin with a sharp knife, following the contours of the vegetable. Then split the celeriac in half lengthways, lay each half flat and slice very finely into half-moon slices. Pile a few of these on top of each other and slice into very fine matchsticks (or julienne). Add to the dressing and repeat to cut up the rest of the slices.
  3. Toss the celeriac julienne in the dressing to coat well and check the seasoning. Spoon on to individual plates and drape the Parma ham slices on top. Sprinkle with chopped parsley, drizzle with a little extra virgin olive oil and scatter over the walnuts to serve.

Note

  • When I serve dishes cold, like other chefs, I am referring to food served at room temperature. Anything eaten straight from the fridge doesn’t have a chance of displaying any subtlety of flavour.
Tags:
seasonal
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