I find that it does not cook quite the celeriac, bah yes, because with that pipsqueak to come to a boil hairy a bit skewed, there is a tendency not to notice it on the stall in the market and to leave aside (tear !). But this vegetable we makes well when one wants to have to deal with that (youhou I’m here !), because it’s chock full of vitamins and is very tasty !

I had already proposed a velvety celeriac, but this time it is a version of the very famous celery remoulade that I prepare you. Good as it is a little classic and can-be even seen and re-seen, I’ve added a good small herbs that are parsley and tarragon, and I ‘pepsé’ (yes a new word !) with a hint of Espelette pepper.

And you know what, it’s darn good celery remoulade !!!

Celery remoulade with herbs

Ingredients (for 4 people)

  • 1 celeriac
  • 3 tbsp homemade mayonnaise (or not)
  • 1/2 bunch of parsley
  • 1/2 bunch of tarragon
  • 1 good pinch of Espelette pepper

Description

Cut the celeriac in julienne, for this peel, and cut slices using a mandolin. Then cut these slices into thin strips, put in a salad bowl.

Snip finely with the parsley and tarragon and add to the celery.

Mix with the mayonnaise and let cool 1 hour, so that the celery is attendrisse a little (you can also always try to give her a hug !).

Add a little Espelette pepper before serving.

Good salad !

Written by Doc

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