Reinventing Celery Root Rémoulade

Whenever I’ve cooked with celery root before (a.k.a. celeriac), it’s because there were a few leftover in our weekly box of seasonal vegetables from a local farm. Typically, I would boil or roast them and then puree until smooth. Until recently, I had never really sought out this root vegetable before.

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Then, a few weeks ago, I saw a recipe from Migros’ cuisine de saison for a salad with céleri-rave. After finally discovering the benefits of soy cream, I decided to try it out as a replacement for cream in the recipe. And, it certainly helped that I found pre-grated celery root, also at Migros, so I could just dump it in a bowl and mix in the other ingredients. Couldn’t be easier!

I only recently learned about Céleri Rémoulade, a French celery root salad typically made with mayonnaise. All these celery root salads remind me of cole slaw in the United States, made with cabbage and carrots. While I’m not a big fan of cole slaw, I really like the reinvented rémoulade recipe below. The result is crunchy, light and fresh—and without mayonnaise, so my husband will actually eat it! The boys were skeptical at first, but the apple helps make it more appealing.


Celery Root Salad

Recipe adapted from cuisine de saison.

(dairy/egg/nut-free)

Dressing:
2 tablespoons freshly squeezed lemon juice
2 tablespoons olive oil
3 tablespoons soy cream

Salad:
400 grams grated celery root
2 unpeeled apples, grated
1-2 tablespoons toasted pumpkin seeds, coarsely chopped
1 tablespoon chopped parsley (optional)

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1. Toast the pumpkin seeds in a small frying pan over high heat, stirring frequently. Remove from heat right away, once they become fragrant, and then let them cool. Coarsely chop the seeds.

2. Whisk together the dressing ingredients: lemon juice, olive oil and soy cream. Add some salt and pepper.

3. Put the grated celery root into the large bowl and mix it right away with the dressing.

4. Grate the apples directly into the same bowl and toss immediately with the celery root and the dressing to keep them from turning brown.

5. Finally, mix in the pumpkin seeds and parsley and serve. Best when it’s fresh, eat this salad the same day you prepared it.

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Do you have any good allergy-friendly recipes for celery root? Just this morning I came across a 19th century Swiss recipe for frog soup made with celery root… Please share your recipes or suggestions in a comment below. Thanks!

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