It is Celeriac season!!!
After failing to find any at my local growers markets I have finally got my hands on a good specimen at… Coles! Didn’t need to look too far in the end.
I decided to make a dish that is omnipresent in the French everyday life. Eating it transports me straight back there: summer picnics, buffets… but also school canteens, supermarkets ready-made for busy people… there are a lot of not-so-great versions out there, but when it’s well made, it’s really delicious!
So Celeri Remoulade it’s gonna be: our very own Coleslow!
And like the latter, nothing beats making it yourself with a good old home-made mayonnaise!
I just bought myself a little Julienne peeler, hoping it will do the job nicely… but after 2 minutes of shredding the celeriac, I am regretting not having bought the other option that was offered to me: a $60 multipurpose Japanese mandoline that shreds, slices… does everything! In the end I decide to only shred half of the Celeriac and keep the other Celeriac for… something else! A mash probably… mmmh…
The shredded Celeriac goes in boiling water for 1-2 minutes and is strained.
Once transferred in a salad bowl, I squeeze lemon juice over it so that it doesn’t darken.
It’s time to start on the mayonnaise: I take 2 hard-boil to eggs, separate the whites from the yolk and keep the yolks for the mayonnaise.
I then add a raw egg yolk and mix them with a fork.
This is followed by a generous table spoon of Dijon mustard and more energetic mixing.
Once I obtain a smooth consistency, I start adding little by little some Sunflower oil, about 250ml (I prefer this type of vegetable oil, not as overpowering as olive oil). I also add chopped parsley, salt and pepper.
I taste it and season it more.
I make sure it really tastes good with a piece of fresh bread, and another one, and then another last one.
I then add the mayonnaise to the Celeriac and mix it well, correcting the seasoning to taste (a bit more Dijon mustard, bit more salt & pepper). You can also add capers or thinly sliced Cornichons (Baby cucumbers / Gherkins) to add a bit more zang!
The mixture is then to be kept refrigerated for at least an hour before serving.
I am pretty pleased with myself, it tastes like I remember it!
I have to say I am even prepared to go through another gruelling Julienning session to make some more with the remaining Celeriac half… It’s worth it! 🙂