Maybe the reason my kids are increasingly less interested in the vegetables we’ve been cooking them is that we’re cooking them the same ones over and over: broccoli, tuscan kale, Brussels sprouts, asparagus. We steam ‘em, roast ‘em, sautee ‘em, braise ‘em. And frankly my wife and I are getting tired of the same thing over and over. So this week I decided to buy something I usually don’t get: Celery Root. Yep, what it sounds like: the root of a celery plant (you can see that in the picture)
We’re smack dab in the middle of celery root season, it seems, with these gnarly looking things popping up here and there at market stalls. They’ve got a sweet mild celery flavor and crisp yet creamy texture. After reading around online and in my cookbooks I decided to make a remoulade. A remoulade is a French, mayonnaise based sauce with a bit of mustard, and celery root is it’s most common partner. The following recipe is my low-class riff on the version in Alice Water’s Chez Panisse Vegetables cookbook (I use jarred mayo instead of making my own and I skip the addition of heavy cream)
Celery Root Remoulade
Sounds hard. Is quite easy. And if you like mayo-based slaws you’ll like this crunchy, tangy, creamy salad. This is a small side serving. You don’t need much, as it is a bit rich for a salad.
1 celery root (aka celeriac) peeled clean, and julienned
4 tablespoons mayo
1 tablespoon mustard
juice of half a lemon
roughly chopped parsley
toss it all up, taste it, and adjust the seasonings as necessary.
My 5 year old daughter polished off her serving (the mayo could’ve had something to do with it), while my 2 year old son dismissed it on sight. Heaven knows why, he usually gravitates toward foods nearly devoid of color.
While something so white couldn’t possibly have a ton of vitamin content, that’s just fine for now. Earlier in the week, we also picked up a carton of tangerines. That’s one of those lovely winter farmer’s market facts: lots of rootyness, and lots of citrus fruitiness.