10 Tips to keep in mind when cooking Celeriac Remoulade
- Choose fresh celeriac: Look for firm celeriac with minimal blemishes and a clean, earthy smell.
- Peel thoroughly: Ensure you remove all the tough outer skin and any fibrous bits.
- Use a mandoline: For uniformly thin and even julienne slices, use a mandoline slicer.
- Fresh lemon juice: Freshly squeezed lemon juice provides the best flavor compared to bottled.
- Chill before serving: Allow the salad to chill for at least an hour to meld flavors.
- Season to taste: Adjust salt and pepper to your preference before serving.
- Keep it fresh: Prepare the salad fresh; it’s best consumed within a day for optimal texture and flavor.
- Add crunch: For additional texture, you can mix in finely chopped apples or celery.
- Balance flavors: If the dressing is too tangy, a pinch of sugar can balance the flavors.
- Garnish: Top with extra fresh parsley or lemon zest for a vibrant presentation.
Serve it with suggestions
Celeriac Remoulade can be served as a standalone dish, but it pairs wonderfully with various other foods:
- Grilled Fish: The tangy flavors of the remoulade complement the lightness of grilled fish such as salmon or cod.
- Roast Chicken: Serve alongside a simple roast chicken for a fresh and crunchy side.
- Crusty Bread: Accompany with a slice of crusty bread or a baguette to soak up the creamy dressing.
- Charcuterie Board: Add it to a charcuterie board for a unique and refreshing salad option.
- Grilled Vegetables: Serve with a medley of grilled vegetables for a light, healthy meal.
- Steak: Pair with a juicy steak to balance the rich and hearty flavors.
- Green Salad: Combine with a simple green salad for a varied texture and flavor profile.
FAQ'S
Q: Can I make Celeriac Remoulade ahead of time? A: Yes, you can prepare the salad a day in advance and store it in the refrigerator. It's best served chilled.
Q: How do I keep the celeriac from browning after cutting? A: Toss the julienned celeriac in lemon juice immediately after cutting to prevent oxidation and browning.
Q: Can I use a different dressing? A: While traditional remoulade dressing is recommended, you can use a lighter vinaigrette if preferred.
Q: Is celeriac the same as celery root? A: Yes, celeriac is also known as celery root. They are the same vegetable.
Q: Can I add other vegetables to the remoulade? A: Absolutely! Adding finely chopped apples or carrots can enhance the texture and flavor.
Q: Is this dish suitable for a vegan diet? A: You can make it vegan by substituting the mayonnaise with a plant-based alternative.
Q: How long does Celeriac Remoulade last in the fridge? A: It can last up to 3 days when stored in an airtight container, but it's best consumed within a day for optimal texture.
Q: Can I freeze Celeriac Remoulade? A: Freezing is not recommended as it can alter the texture of the celeriac and dressing.
Q: What can I do if the dressing is too thick? A: You can thin the dressing with a bit of water or additional lemon juice until you reach the desired consistency.
Q: How can I make the dish spicier? A: Adding a bit of horseradish or a pinch of cayenne pepper can give the remoulade a spicy kick.
