céleriac rémoulade and more…

Céleri Rémoulade
(see pic. 2 & 3)
 
1 grated apple 
100 g celeriac julienne cut
1/2 tbsp dijion mustard
1 dl sour creme
salt
pepper
1 tbsp lemon juice
1/2 celery finely chopped
 
Heat the skillet on low heat. Grate the apple and add to the skillet. Do not stir or move the apple until golden and caramelised. Then stir and flip onto the uncooked side until all the grated apple is golden and caramelised.
Cut the celeriac into julienne strips and add to the skillet and turn of the heat and leave it for a minute.  
 
Place it in a bowl and in the fridge to cool down.
 
In a new bowl mix sour creme, mustard, salt, pepper and lemon juice. When the celeriac/apple thing has cooled down mix with the dressing.
 
Place the rémoulade on the rye bread and garnish with fin cut celery.
 
 
Mash spread with grilled celeriac
(see pic. 1 & 4)
 
Mash:
250 g celeriac
1/2 l. bouillon water 
0.7 dl oil
salt
pepper
apple cider vinegar
1/2 tbsp dijion mustard
pinch of nutmeg
 
Put bouillon water in a large pot. Cut the celeriac up in chunks and add to the water. Cook until tender. Remove from heat and strain water from pot. Add vinegar, olive oil, salt, pepper, nutmeg and mustard. Mash with a fork or potato masher. 
 
 
Grilled celeriac:
Cut 2 pieces of celeriac. Make them same size as the bread you’re using and 5mm thick. Blanch the celeriac (use the bouillon water from the rémoulade) for 2 minutes remove from water and pat dry.  Marinate the celeriac with salt, pepper and olive oil before placing them on the hot grill pan. Place something heavy on top of the celeriac to press them down. Cook them on one side until the celeriac have charred and flip and cook until the other side is done. 
 
Place the mash on the rye bread and on top place the grilled celeriac. Drizzle with olive oil and garnish with finely chopped celery.

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