Celery Root
Celery roots are apt to be large, and with their tough skins, they look forbidding—not a good investment for the single cook, one would think. But when I discovered how roasting thick slices transformed their flavor into something wonderfully earthy and complex, it was a revelation. So now, during the winter months, I often bring home a big celery root. I’ll use about half of it for roasting, and the other half I’ll make into céléri rémoulade, that bistro standby of julienned raw celery root swathed in a mustardy mayonnaise.
Ingredients
Preparation
Step 1
Cut the celery root in half, and peel off all the skin from the half you are going to use right away. Cut that portion into pieces about 1/3 inch thick. Rub both sides with a little oil, and sprinkle salt over them. Arrange on a baking sheet (or around roasting meat or poultry), and roast in a preheated 375° oven for about 45 minutes, turning them over once.
Celery Rémoulade
Step 2
To simulate the classic céléri rémoulade, peel the remaining half of your celery root, and cut it with a big sharp knife into very thin sticks. Or use a little hand-cranked machine to shred it, or a food processor, using the fine-shredding blade. For about 3 cups celery root, mix together about 1/4 cup mayonnaise (homemade is of course always best, but not necessary), 2 teaspoons Dijon mustard, and 2 tablespoons whole-milk yogurt. Toss in the julienned celery root, and mix well with a couple of tablespoons of chopped parsley. Season with salt and pepper and a little lemon juice, if you think it needs more acidity. This makes an ample amount so you’ll have some on hand.
