[Celery Root in Mustard Sauce]
...believe it or not...I finally found some Celeriac/Celery Root...while we were at Mom's...we stopped at her rather fancy-schmancy grocery store...and they had this in the organic section...so I grabbed a couple...
...this is what Julia says about Celeriac:
Celeriac or celery root prepared in this manner makes a typically French hors d’oeuvre. The root must first be softened in some way. You may drop it in boiling water for a minute before dressing it, or steep it in salt and lemon juice, then dress it several hours before serving. We have suggested the latter system as it removes the slight bitterness of celeriac, softens it, yet preserves its flavor and freshness of taste.
...and then she also says this about this recipe...
note: Céleri-rave rémoulade has nothing to do with Vegan Sauce Rémoulade, a mayonnaise with pickles, capers, and other ingredients.
...you start by peeling and cutting the celeriac in 1/8 inch slices...
...then cut into julienne matchsticks...
...and then of course I used the lemon juice option as Julia recommended it and I've never had celeriac in my life...
...next you need to warm the bowl in hot water and dry it...so I heated some water...
...and then just set my dry bowl over the warm pot...
...add the mustard...boiling water...and beat in the olive oil with a wire whisk...
...then beat in the vinegar by droplets...
...rinse, drain and dry the celery root...
...and fold in the sauce...
...2-3 hours before serving...
...we served this like a slaw with some vegan salmon...and air fried potatoes...
...and I must say that I'm not a huge fan of celeriac...it was OK...crunchy and slightly bitter...the sauce was good...
Substitutions:
NONE...this recipe is already vegan
Recipe here:
Mastering the Art of French Cooking p. 540
