Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: arugula on November 09, 2010, 14:49
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Whenever I make this, I do so for when I need it rather than in advance. I wondered if anyone has made it say the day before it is needed or even longer in advance. It would be useful for me to know for forthcoming plans whether it has to remain a last minute job.
:)
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I make it and it keeps quite at least a couple of days provided I put a bit of clingfilm onto the surface before I put the lid on. Helps prevent oxidisation. I always give the celeriac a good coating of lemon juice before it goes into the mustard mayo - that helps keep it white too. Isn't it yummy?
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It is yummy! :) I use plenty lemon juice, so oxidisation wasn't my main concern, but rather the celeriac perhaps going soft over time. That's useful to know, thanks catllar! :)
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It will soften a bit, especially if you've grated it but if it's julienned it holds OK! TBH, how many people could tell?
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I use the coarse grating disc on the food processor as the grating is done quicker with less chance of oxidising than with hand grating. It comes out almost julienne thickness, so this is sounding better all the time.
:)
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This sounds interesting. How do you use the remoulade?
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You can serve it on its own with a bit of salad garnish as a starter, but I like it with cold meats and bread, ploughmans style.
:)
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Out of the bowl, with a spoon ! :) :) Generally here as part of an hors d'oeuvre, with cucumbers, toms etc, with charcuterie, quiche. Oddly enough I like it in a jacket spud. It goes well with tuna (tinned or fresh grilled) Really anytime you use coleslaw, you can replace with remoulade. It's lovely as part of an anchovy and hardboiled egg salad.
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I'm off to make some now! :)
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Any how do I make it? :happy:
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Take one celeriac bulb...
Combine about 6 tbsps mayonnaise, about 3 or 4 tbsps grainy mustard and the juice of half a lemon in a bowl with some salt and freshly ground black pepper. Peel you cleaned celeriac and grate it. Work quickly to prevent oxidisation, I use the food processor coarse grating blade. Combine the grated celeriac with the other ingredients in the bowl so that the celeriac is fully coated. Check and adjust your seasoning.
I think this is a pretty flexible recipe, so you can adjust the mayonnaise, mustard and lemon juice to taste.
:)