June 15, 2011

Celeriac remoulade


Firstly, thank you all for your sweet comments and wishes, I am overwhelmed by your thoughts!

We finally managed to get a late night flight back to Sydney after our original flight had been cancelled because of the volcanic ash. It feels good to be back home and back in my kitchen. With only a few hours of sleep last night I didn't feel like spending too much time cooking, but I was so inspired by the produce and everything we tasted during our trip that I had to make something quick and tasty.

This recipe is exactly that. It is a much lighter version of the classic French celeriac remoulade, which uses heavy cream and mayonnaise for the creamy texture. I've used natural pot-set yoghurt instead and the result is just as delicious. This makes a wonderful seasonal side dish and is so quick and easy to make.


 Celeriac remoulade
(serves 2-4)

1 cup natural, pot-set yoghurt (low-fat)
1 lemon, zest and juice
1 teaspoon mustard powder
1 small clove of garlic, grated 
2 tablespoons good olive oil
sea salt
freshly ground black pepper
2 tablespoons caper berries
2 medium sized celeriacs, grated

1. Start by draining the yoghurt for at least half an hour by placing the yoghurt in a sieve lined with muslin. Discard the whey or save it for a later use.

2. In a large bowl, whisk together the drained yoghurt, grated lemon zest and juice, grated garlic and olive oil. Season the mixture with a good pinch of sea salt and freshly ground black pepper. Mix in the caper berries.

3. Add the grated celeriac and mix everything to coat. You can place the dish in the refrigerator for half an hour to intensify the flavours. Serve as a side dish to fish or meat.


46 comments:

  1. I'd love to give the yogurt a try, I've never tried it with yogurt but I'm sure my bum will thank me.

    ReplyDelete
  2. Scrumptious! The addition of capers is wonderful.

    Cheers,

    Rosa

    ReplyDelete
  3. Celeriac is something i haven't cooked with much. The yoghurt, mustard and capers would prove a wonderful combination i would think. Looks lovely.

    ReplyDelete
  4. Looks delightful! And I'm glad that you made it back safe and sound - I've had a few friends stranded due to flights being canceled because of the ash! Something quick and refreshing like this remoulade would be exactly what the doctor ordered after an airport ordeal :)

    ReplyDelete
  5. Looks fresh and nice that you use yoghurt instead of cream and mayo!

    ReplyDelete
  6. Looks like you spent loads of time on this yet quick and easy! I love it!

    ReplyDelete
  7. I love celeriac so I will certainly try this. Congratulations on your engagement, your photos of S. Australia are beautiful. Diane

    ReplyDelete
  8. i have never had celeriac...guess I better get with the program, huh! :)

    ReplyDelete
  9. Love this recipe! Celeriac is one of my favorite root vegetables, and it's such a nice twist that you've included yogurt in place of the mayonnaise here.

    ReplyDelete
  10. Wow would never have thought to make this with celeriac and have been looking for a delicious way to eat it. Lovely recipe and photos, Maria! And congrats again =DDD

    ReplyDelete
  11. Celeriac? I've never eaten it nor do I think I have seen it. It looks like a wonderful side dish. I'll snatch some if I ever come across this.

    ReplyDelete
  12. This looks great and so simple. I love dishes like it. Don't you just love how versatile yohgurt can be. It can take the place of so many different ingredients. truly one of my top 10 fav things to have in the house

    ReplyDelete
  13. This looks so delicious. I love yogurt dressing and love the spices you have used. Congrats on your engagement.

    ReplyDelete
  14. I love remoulade!! Love the addition of celeriac.

    ReplyDelete
  15. What a lovely take on this old favorite. I'm most anxious to give your recipe a try. It sounds delicious. I hope you have a wonderful day. Blessings...Mary

    ReplyDelete
  16. Glad to hear you are home safely. Your celeriac remoulade looks gorgeous. I love this dish and could eat it on its own. Next time I'll swap the mayonnaise for the yogurt like your recipe. Much healthier.

    ReplyDelete
  17. The thing I like most about your recipes is that you are always able to make everything light and delicious at the same time. I will copy your dressing for a seasonal salad here on the other side of the world --any suggestion for the right vegetable?

    ReplyDelete
  18. I just love your blog. Every time I pop in over here I leave hungry...

    Celeriac is one of my favorites. I'm going to hunt some down and make this sometime this week.

    ReplyDelete
  19. Thank you all!

    Valeria: Beetroot would go really well, but you could use the dressing to make a 'coleslaw' too with white cabbage, carrots, etc. The dressing is really lovely, I think it would go great with any vegies!

    Maria
    x

    ReplyDelete
  20. You always cook with unusual veggies.Never heard of this but looks quite flavorful.Thanks for sharing!

    ReplyDelete
  21. Glad you had a wonderful good trip!

    And you are fast, starting to get busy in the kitchen again :)

    ReplyDelete
  22. It must feel so nice to be back.
    The celeriac remoulade looks and sounds very good. And very interesting.

    ReplyDelete
  23. Such amazing photos from your trip, Maria! Looks absolutley lovley:) I hope you will find that rosehip powder also, it´s an amazing superfood with loads of great qualities! Love & bliss on this fullmoon night<3

    ReplyDelete
  24. wowee - it looks awesome! i've often seen remoulade in french supermarkets, but i've never made it myself, so thanks for the recipe :)

    ReplyDelete
  25. Maria, this is total new dish to me. I don't know what celeriac is and I can't imagine the taste at all! Looks delicious though. Now I'm curious to try...

    ReplyDelete
  26. i bought celeriac last week for the first time and really loved the flavour. I'll have to keep this in mind :)

    ReplyDelete
  27. Excellent recipe, thanks. I love how you managed to make the celeriacs look beautiful in the photo :)

    ReplyDelete
  28. yum! and im glad you got back safe & sound

    ReplyDelete
  29. You know, looking at this, I almost kinda sorta think I could learn to love celeriac!

    ReplyDelete
  30. wow congrats girl!! very exciting time ahead! ;)
    totally a different way of looking at celeriac now!!

    ReplyDelete
  31. This sounds great! I recently got some Himalayan pink salt and organic peppercorns from Sustainable Sourcing https://secure.sustainablesourcing.com and I'll have to try them out in this recipe. Thanks for sharing!

    ReplyDelete
  32. Celeriac is definitely one of those vegetables we don't see as much and I think you did a great job with this recipe! Thanks for sharing, Happy Cooking!
    -Karriann Graf
    http://creativecookingcorner.com

    ReplyDelete
  33. Yogurt is such a wonderful alternative to mayo (ick). I love the caper berries in here. I've not tried celery root yet, but have wondered what it tastes like. Is it spicy at all? Bitter?

    ReplyDelete
  34. It sounds like you had a bit of an epic trip!! I've just caught up - congratulations! :) This remoulade looks beautiful. I am a bit afraid of celeriac, I'm not sure why...it just feels a bit foreign to me! I should get into it though, this dish looks lovely.
    Heidi xo

    ReplyDelete
  35. Lovely dish Maria, and I'm glad you made it back okay! Miriam@Meatless Meals For Meat Eaters

    ReplyDelete
  36. I would love to try this celery-rave prepared like this!

    ReplyDelete
  37. YUMMMM!! this looks amazing!!!! And good on the healthier alternative with yogurt although I absolutely love creme fraiche and mayo!

    stunning photos as well! thanks for sharing

    ReplyDelete
  38. Oooh, I've never tasted celeriac before and this remoulade looks so beautiful and so full of tasty flavors...that now I really want to give your lovely recipe a try :)

    Gorgeous pics from your trip!

    Aldy.

    ReplyDelete
  39. celeriac is one of those things that's absolutely hideous in its raw form but turns into something completely delightful if it's handled correctly. you've definitely handled it correctly. :)

    ReplyDelete
  40. I know sweet version of this remoulade but this one sounds new to me. But I have to try it for sure, because it also sounds great to me and looks good too :-)

    ReplyDelete
  41. What a lovely use for celeriac! Sounds like a delicious and flavorful remoulade!

    ReplyDelete
  42. Love celeriac & this sounds wonderful, like that it is lighter...and a lot, a lot lighter than the celeriac gratin I just made :) This is just such a lovely condiment with the tang of the mustard and the sharpness of the capers...delicious.

    ReplyDelete
  43. Hello. Came across your blog in a search for beetroot recipes; beets used to cause me allergy symptoms as a child, but I find I crave them now! So I'm always looking for ways of using them that will also be acceptable to the rest of the family.

    I am familiar with celeriac, first adding it to mashed potatoes on Holidays, like Christmas, to jazz up a perfunctory but oft-requested part of that dinner. I have never had it raw, so this recipe is a must-try.

    However, I am unfamiliar with 'natural pot-set yogurt'. Is it like Greek yogurt (double the thickness of regular yogurt, and set without added gelatin)? I am from Canada, so any other terms you can think of that may ring a bell as to what type of yogurt to buy would be helpful.

    Thanks!

    ReplyDelete
    Replies
    1. Hello Natasha,

      Yes, pot-set yoghurt is set without gelatin and it has a thickness of Greek yoghurt. You can look for any natural Greek type yoghurt, but I'm sure there are pot-set varieties available as well.

      Thanks!

      Maria
      x

      Delete