Celeriac remoulade
Ingredients:
| 1 | Celeriac |
| 2 | Litres of water |
| 2 | Teaspoons of salt |
| 1 | Lemon |
| 1 | Tablesponn of flour diluted in a bit of cold water |
Sauce:
| 1 Cup | Mayonnaise |
| 2 tbsp | Dijon mustard |
| 2 or 3 tbsp | Capers |
| 3 or 4 tbsp | Small salted gherkins, finely chopped |
| 4 or 5 tbsp | Fresh herbs finely chopped: tarragon, chervil, cilantro, basil, parsley |
Instructions:
- Rinse your celeriac in cold water before removing with a knife the roots that form the protuberances at the basis.
- Peel it with a knife.
- In order to prevent oxydation, you can put lemon juice on the peeled vegetable or submerge it in cold water to which you add a bit of concentrated lemon juice.
- Grate the celeriac or cut it in julienne and again let it rest in water with lemon juice or apply lemon juice directly on it.
- In order to prevent it from being too hard, boil it for 1 minute in 2 litres of water, 2 teaspoons of salt, the juice of 1 lemon and 1 tablespoon of flour diluted in cold water. Once that is done rinse it in cold water.
- For the sauce, mix 1 cup of mayonnaise with the Dijon mustard, the capers, the gherkins and the herbs.
Pinard, Daniel. Pinardises. Montréal, Éd. Boréal, 1994, p. 22..
