Seasonal local food recipe No 69: A remoulade of celeriac and smoked bacon

celeriac-camel csa

Nigel Slater describes celeriac in his Tender cookbook: ‘Knobbly, whiskery and impenetrable, its roots curled round its feet like a viper’s nest, it poses something of a problem for the newcomer’. Thankfully he also gives this good recipe for a variation on the classic French remoulade. First off, though, you’ll have to ‘Brush off the encrusted soil, hack away at the thick, warty skin …’

Radish sprouts are sprouted seeds with a spicy heat. If you can’t get hold of them, you could sprout your own in a salad sprouter. Equally, you could use any sprouted seed.

Preparation/cooking: half an hour
Serves 2 as a light main course

Ingredients
for the dressing:
250ml crème fraîche
juice of half a lemon
2 tbsp grain mustard

for the salad:
large handful parsley leaves
about 500g celeriac
8 rashers smoked bacon
50g radish sprouts or mung bean sprouts

Method
Mix the crème fraîche, lemon juice and mustard together and stir in a little salt and black pepper.

Roughly chop the parsley. Peel the celeriac and shred it coarsely. This is probably easiest with a food processor and coarse grater attachment. Grill the bacon until it is starting to crisp and the fat has turned gold, then cut it into pieces the size of a postage stamp. Stir the celeriac, radish sprouts, parsley, bacon and dressing together. Serve while the bacon is still hot.

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