Apple and Celeriac Remoulade
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AntoniaJames January 20, 2010
I made this over the weekend . . . I prepared the celeriac as suggested in a quaint little -- it really is tiny -- book published in 1959 called "French Cookery," which my mother gave me, from her collection, right before my wedding. You blanch the celeriac, then toss it with cider vinegar immediately, while still hot. I tossed both the apple and the celeriac. I made a big batch (2 celery roots and a large Fuji apple), and have eaten a bit on each of the last three days. Scrumptious!! It tastes much better the day after, though the dressing becomes a bit thinner, as often happens. If serving this to company, I'd add more creme fraiche right before serving. I have a bit left today, which I plan to eat with some smoked herring, and a cup of leftover red lentil/pumpkin soup (recipe is here on Food52), for lunch! This one is a keeper, to be sure.
Kitchen B. January 8, 2011
Thanks AJ, .....I like the tip of infusing it with some vinegary flavour, and probably helping to keep it crisp. I still love it, a year on!
Kitchen B. November 20, 2009
Hope you enjoy it....it has become my favourite way to have Celeriac. Let me know how it goes
luvcookbooks November 11, 2009
my, this sounds delicious and doable, will add to my recipes and try when I have time and a celeriac
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