Hello friends! Today’s star of the show is celeriac. I feel this delicious root vegetable doesn't get enough use, recognition and praise. This rather knobbly looking veg is either the brother or sister of the far more popular celery and (have you tried celery with peanut butter by the way yet??) has a slightly nutty, sweet flavour, is low in calories, but high in iron, vitamin C, potassium and a good source of fibre. I know it is not the prettiest looking veg and I always see people in the supermarkets walking past it, but it is so versatile. You can make soups, stews, mash, salads, chips, wedges and much more. I personally use it as a substitute for white potatoes, because for me it delivers on flavour just with a few herbs and spices, but with less starch and calories.
My favourite celeriac dish is celeriac remoulade with apples, I cannot get enough of this. It was my lovely mummy who introduced me to celeriac first with her celeriac and walnut creamy salad and from then on I ‘ve started experimenting. Today’s recipe is simple, tasty and goes well with everything. I love to eat it on a wholemeal toast or just on its own, but my family likes it with a nice piece of salmon or steak.
Ingredients
1 small or half of a large celeriac
1 green apple
⅓ cup your favourite plain white yogurt
1 tablespoon Dijon mustard
1 teaspoon whole grain mustard
Handful of chopped parsley
Juice from 1 lemon
Salt and white pepper
Method
Start by grating the apple. To prepare celeriac, peel it like a potato, wash and cut into chunks. Grate finely in a food processor using the shredding blade and immediately toss with the salt and lemon juice to prevent it from discolouring. Set aside. Next get a small bowl and whisk all remaining ingredients apart from the parsley together. Mix the celeriac with the grated apple, add the dressing and parsley and give a good stir. Season with salt and white pepper, and pop in the fridge for a couple of hours for the flavours to work their magic before serving. Enjoy!
Much love,
Hedi
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