Chorizo With Celeriac Remoulade Recipes

CELERIAC, CELERY AND CARROT REMOULADE

Celeriac, Celery and Carrot Remoulade image

When I lived in France I discovered céleri rémoulade, the creamy grated salad made with celery root, mayonnaise or crème fraîche, or both, and mustard. It was a dish I always ordered when I saw it on café menus, and brought home from French delis on a regular basis. This is inspired by the French salad, but it is not quite as creamy (or gloppy). However you can make it more so if you wish just by adding more crème fraîche, yogurt (healthier), or mayonnaise.

Provided by Martha Rose Shulman

Categories dinner, lunch, salads and dressings, vegetables, appetizer, side dish

Time 30m

Yield Serves 6

Number Of Ingredients 13

Ingredients

1 medium celeriac, about 3/4 pound without stalks, peeled and grated (about 4 cups)
6 ounces carrots, peeled and grated (about 2 cups)
4 ounces celery, thinly sliced (about 1 1/8 cups)
Salt
2 tablespoons chopped chives
2 tablespoons chopped parsley
1/4 cup crème fraîche
2 tablespoons mayonnaise
2 tablespoons grapeseed oil
1/4 cup Greek yogurt
2 tablespoons lemon juice
1 1/2 to 2 tablespoons Dijon mustard, to taste
Freshly ground black pepper

Steps:

Place celeriac, carrots and celery in a bowl or colander and salt generously. Toss and leave for 30 minutes. Taking mixture up by the handful, squeeze out excess water and transfer to a bowl. Add chives and parsley and toss together.
Whisk together crème fraîche, mayonnaise, grapeseed oil, yogurt, lemon juice and mustard. Season to taste with salt and pepper. Add to the vegetables and toss together. Serve right away or for even better results, refrigerate for an hour or so before serving.

Nutrition Facts : @context http, Calories 165, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 11 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 480 milligrams, Sugar 4 grams, TransFat 0 grams

CELERIAC REMOULADE

Celeriac Remoulade image

Provided by Nathalie Benezet

Categories Mustard Appetizer Side Cocktail Party Root Vegetable Chill Party Sugar Conscious Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 15-20 or serves 4 as a side dish

Number Of Ingredients 13

Ingredients

2 celeriac
juice of 1 lemon
For the remoulade sauce
2 egg yolks
1 teaspoon white wine vinegar
1 teaspoon Dijon mustard
120 ml (4 fl oz/. cup) olive oil
sea salt and freshly ground black pepper
To serve
2 teaspoon capers, drained (optional)
2 teaspoons finely chopped flat-leaf parsley (optional)
5 gherkins, drained and finely chopped (optional)
4 teaspoons peanuts, finely chopped

Steps:

Use a sharp knife to carefully peel the celeriac and remove the knobbly outer surface. Put 1 litre (34 fl oz/ 4 cups) cold water and half the lemon juice in a large bowl. Cut the celeriac into thin julienne strips and put them immediately into the lemon water to prevent discoloration. Soak for up to 1 hour.
Bring a large saucepan of water to the boil and add the remaining lemon juice. Drain the celeriac and add to the boiling water. After 1 minute, drain and cool under cold running water. Pat dry with paper towels.
To make the remoulade, whisk the egg yolks, vinegar and mustard together in a bowl. Add the oil, drop by drop from the tip of a teaspoon, whisking constantly until the mixture begins to thicken, then add the remaining oil in a very thin stream. Season and, if necessary, thin with a little warm water.
Fold the celeriac strips into the remoulade and chill for 2-4 hours. Stir in the finely chopped capers, parsley and gherkins, if using, and sprinkle with the chopped peanuts before serving.

CHORIZO WITH CELERIAC REMOULADE

Chorizo with celeriac remoulade image

These elegant meaty canapés combine salty slices of chorizo with a creamy celeriac and mayonnaise filling - great for parties

Provided by Good Food team

Categories Buffet, Canapes

Time 35m

Yield Makes 40

Number Of Ingredients 5

Ingredients

1 celeriac
1-2 tbsp mayonnaise
juice 1 lemon
3 tsp Dijon mustard
40 slices of chorizo

Steps:

Peel and coarsely grate the celeriac and mix with the mayonnaise, lemon juice and Dijon mustard. This can be made a day ahead and chilled. To serve, put 1 tsp of the celeriac mixture onto individual thin slices of chorizo, making 40 in total. Fold the chorizo over to encase the remoulade and secure with a cocktail stick.

Nutrition Facts : Calories 37 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium

CELERIAC REMOULADE

Celeriac Remoulade image

Provided by Food Network

Categories main-dish

Time 15m

Yield 6 servings

Number Of Ingredients 6

Ingredients

1 large celeriac (1 1/2 to 2 pounds without greens), peeled with a knife
1 tablespoon fresh lemon juice
3/4 cup basic mayonnaise
1 tablespoon Dijon mustard, or more to taste
Salt and freshly ground black pepper
1 tablespoon parsley, chopped finely (optional)

Steps:

Cut the celeriac in half through the top and slice each half into 1/8- inch thick slices. Cut the slices, stacked 2 or 3 together into 1/8 inch wide julienne. In a mixing bowl, toss the julienne with the lemon juice. In another mixing bowl combine the mayonnaise with the mustard and season to taste with salt and pepper. Stir this sauce with the celeriac and parsley. Taste and adjust seasoning.

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