Celeriac Remoulade

[Thermomixer]

Name of Recipe: Celeriac Remoulade

Number of People: 6 - 8

Ingredients:

500 g of celeriac, peeled and cut into pieces about 3cm x 1 cm
1 egg
1 teaspoons mustard
2 teaspoons wine vinegar
1 cup oil
Salt and pepper

Preparation:

Insert the Butterfly over the blades in the TM bowl.

Put the whole egg, mustard, vinegar, salt and pepper into TM bowl and mix for about 1 minute on speed 3.

With blades rotating on speed 4 and the MC in place, slowly add oil, drizzling it onto the lid. Stop when you you have the consistency of mayonnaise. Remove Butterfly and pour most of the mayonnaise into a container. Do not worry about cleaning out the TM bowl.

Place the celeriac pieces into the TM bowl. Chop celeriac for about 40 seconds on speed 5, stopping to scrape down the edges with spatula every 10 seconds. Once a fine texture has been achieved add back mayonnaise and mix for 5 seconds on reverse speed 5. It may not be necessary to add back all of the mayonnaise and you don’t want it to be sloppy.

Photos:




Tips/Hints:

This is based on a recipe from "à table avec Thermomix" http://www.vorwerk.com/fr/thermomix/html/livres_de_recettes.html

The good thing about celeriac is that is doesn't turn to mush as easily with blitzing in the Thermomix.

Original here: http://thermomix-er.blogspot.com/2008/07/thermomix-celeriac-remoulade.html

[Paul]

I was all ready to make this dip, and the bloody supermarket had no celeriac (they did the day before).  So I used beetroot instead, and it was good!

[Thermomixer]

I like that idea -The colour would have been great - good one.

We have had celeri remoulade everyday for the last week - mainly by accident that it appears with other things - last night it was on a toasted mini baguette with the mimosa eggs.

We had celeriac from the Taste of vegetarian or GF book at a demo before we left - almost a dessert.

[Paul]

The texture of the raw beetroot was very similar.  Rather annoyingly, I went to a different Coles today and there were three fresh celeriacs.  How annoying.  Anyway it sounds like you are eating some amazing food, regional France can be pretty special.