Cele­riac re­moulade

The Irish Times Magazine - - FOOD -

Serves 4 This is my favourite way to use cele­riac and is an ideal side with cold ham, salamis or tongue. When I want to keep this ve­gan, or when I don’t have an egg in the house, I just go with a mus­tard dress­ing ( see recipe for Wal­dorf salad, be­low) and find it works just as well. In­gre­di­ents 1 medium cele­riac Lemon juice 1 egg yolk 1 tbsp plain Di­jon mus­tard 175ml olive oil Salt and pep­per Di­jon mus­tard to taste 1. First, bring a pot of wa­ter to the boil and add a few drops of lemon juice to it. 2. Peel and cut the cele­riac into long thin match­sticks either by hand, through a food pro­ces­sor, or by us­ing a man­dolin to slice very thinly then cut­ting into strips with a sharp knife. 3. Add the cele­riac, along with a big pinch of salt to the boil­ing wa­ter very briefly – 20 sec­onds at the most. Drain and rinse un­der cold run­ning wa­ter. 4. Next make the may­on­naise in a liq­uidiser by mix­ing the egg yolks, mus­tard and a squeeze of lemon juice, then slowly driz­zle in the oil, a few drops at a time at first, then con­tinue by adding the oil in a steady stream un­til fully used. Add salt and pep­per, taste and ad­just sea­son­ing if needed, adding more mus­tard to suit your taste. 5. Mix the cele­riac with the mus­tard may­on­naise very well, mak­ing sure it’s coated evenly.

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