Experiment: Celeriac Salad

When I introduced Celeriac in a recent ‘Foodstuff’s’ post, I said that I was thinking of preparing a Celeriac Remoulade.  I did end up making the salad you see above and, though it is not quite a Remoulade in the most traditional sense, it is made very much in the spirit of that particular preparation…

The Ingredients

  • 1 small Celeriac Root
  • Several sprigs of Parsley
  • 1 tbsp. Salt
  • 1 tbsp. Lemon Juice
  • 4 tbsp. Heinz Salad Cream (or regular mayonnaise)
  • 1 tbsp. Whole grain Mustard
  • ½ tsp. Fennel Seed (use the tiny Lucknow variety if possible)

The Method

Thinly slice the Celeriac and cut the slices into slender shreds. Toss them in a bowl with the salt and lemon juice and set aside for twenty minutes or so until the shred are nicely wilted and soft.

While the Celeriac is wilting, chop the parsley and lightly crush the fennel seeds in a mortar. Then, add the parsley to a large bowl along with the Salad Cream (or mayonnaise), the mustard, and the fennel seed. Mix well to a smooth sauce.

When the Celeriac is wilted, rinse the shreds well and the squeeze them as hard as you can so that all the water is expelled. Add them to the sauce in the large bowl, mixing it all together, and then put the bowl in the fridge for at least an hour. When it is all nicely chilled, plate the salad, garnishing with a little paprika, if desired, and serve.

The Verdict

Well…on the whole, I’d have to say that neither my wife nor I found this particularly exciting. The dressing was a little too nondescript and in the end it was rather like eating a somewhat bland coleslaw (although the texture was quite nice). The mustard I used really lacked bite and if I were to try this again I would include a little dried English mustard and maybe even some horseradish or wasabi. To be honest though, while some of my readers may enjoy this salad, I don’t feel any particular rush to try it again any time soon…

 

11 thoughts on “Experiment: Celeriac Salad”

  1. Thanks for the honest review. I have had this salad as an accompaniment to a meal in Germany often. Sometimes it is good, other times a little bland. I think it is just that celeriac doesn’t have a lot of flavor.

  2. I suspect that the problem was the celeriac itself (and it’s worth making real mayonnaise). It is eaten quite a lot in Romania (perhaps because it has a reputation for increasing male potency!). When I first went to Romania shortly after the ’89 revolution I was astounded by the taste of fruit and vegetables – the ground had never seen a chemical fertiliser or pesticide. Much has changed but you can still find that taste by buying direct from the smallholders in the countryside.
    Try this: about 8oz grated celeriac and about 8oz apple (good tasting – eg Jonathan or Cox) rinsed in water with lemon juice (to preserve the colour) and patted dry. Sprinkle generously with lemon juice then salt and freshly ground pepper, then mix in about 2oz mayonnaise. If you’re not up to making mayonnaise you can substitute just a good vegetable oil. Excellent with grilled meat or liver pate or terrine. grumpytyke.

    1. Actually, the Celeriac wasn’t bad…. it was largely the mustard that was disappointing I think. I like the apple idea… I have seen a couple of other recipes that pair the two and I plan to try that sometime…

  3. I’ve yet to eat celeriac too. Perhaps a teaspoon of hot english mustard or even wasabi would give this salad a bit more bite? I love your slightly wobbly serving plate. It’s perfect.

  4. Into cooking, as in life, a little disappointment creeps in. If everything was top-notch all the time we wouldn’t really appreciate our successes. Here’s to celebrating successful recipes and putting the boring ones in the out basket. Virginia

  5. This dish is new to me.
    It’s great to experiment – sometimes it works and sometimes it doesn’t! Like you said, you have a starting point to make something even better out of it:)

  6. I was always thinking that Celeriac is the celery root. Your post made me wondering if it’s true or not. Celery is wrongly famous for its negative calories content – you spend more calories chewing it than receiving from it (not taking into account calories from mayo) and I wanted to add another one to this collection. But what a disappointment – they are miles away: http://en.wikipedia.org/wiki/Celeriac. Anyway, thanks for sharing – always worth trying something new.

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