Still, being optimistic that the weather will improve, a lovely root of celeriac beckons and it is going to be céleri rémoulade for today’s lunch starter.
This is a classic French crudités ( = raw vegetables) starter that can be enjoyed in all seasons, providing you can get the celeriac. Usually, the vegetables for crudités are crunchy and this one certainly is if you mix the mayonnaise into the celeriac at the last minute.
It is nicer to make your own mayonnaise but if time is short a good quality one from the supermarket shelf will do.
For a large bowl of céleri rémoulade:
1 celeriac (celery root)
Juice of 1 lemon
1 tablespoon capers
1 teaspoon Dijon mustard
Add Dijon mustard to a mayonnaise
1. Peel the celeriac and rub the lemon on all sides quickly to prevent it from going brown.
2. Chop and put the pieces in a food processor, using the fine grater. Whizz.
3. Put the contents in a large glass bowl and pour the lemon juice over the celeriac, making sure the juice permeates all the vegetable strands.
4. Season lightly with salt and pepper and add the rémoulade sauce and the capers. Mix thoroughly. Garnish with flatleaf parsley.
5. Serve immediately.
A crisp chilled white wine goes well with this dish.
After you have squeezed the lemon juice, quarter the lemon skin and coat the peeled celeriac with the quarters to prevent it from going brown.
Remember to keep this dish refrigerated because it contains mayonnaise.