Open Arms of Minnesota

Weekly recipe #97: Celeriac Remoulade

By Susan Pagani

This past weekend, we ate Sunday dinner with some friends in St. Paul. They gave us Italian sausage in a rich chile sauce served over polenta — a warm, satisfying dish that was so spicy it gave us the hick-ups. Happily, it came with a heap of creamy, mouth-cooling celeriac remoulade.

I had never eaten shredded celeriac: In the remoulade, it was like a savory cole slaw, with a satisfying crunch and not so much mayo or fussy flavors that it overwhelmed the root’s earthy, celery goodness.

Here is a recipe, adapted from one that appeared in the New York Times. I have added almonds because, at our dinner, some snuck in from a neighboring salad and all the ingredients seemed to get along. I suspect this recipe would work with kohlrabi, too.

Celeriac Remoulade

(Serves 4)

INGREDIENTS

1 big or 2 small celeriacs, trimmed and julienned
1 egg
2 teaspoons Dijon mustard, or more to taste
Salt and freshly ground black pepper
1 tablespoon white wine vinegar or to taste
1/2 cup olive oil
1/2 cup canola oil
1/4 cup sliced almonds, plus some for garnish

PREPARATION

1.Trim and julienne the celeriac. I suggest the grating disk of the food processor to julienne, but you could use a box grater or mandolin. Sprinkle with salt and set aside in a serving bowl.
2.To make the mayonnaise, put the egg, mustard, salt, pepper and acid in a food processor. While the machine is running, add the oils in a slow, steady stream. You can also make the mayonnaise by hand: Put the egg, mustard, salt, pepper and acid in a medium bowl. Beat together with a wire whisk or a fork, adding the oils in a slow, steady stream until it is incorporated, about 5 minutes.
4.Taste the mayo, adjust the seasoning and then combine it with the julienned celeriac. You will not use all of the mayonnaise.
5. Fold in almonds and garnish with a little more. Enjoy!

More from Open Arms

Open Arms Thanksgiving Efforts Featured on KARE 11

KARE 11 reporter Samie Solina visited our Minneapolis kitchen during the week of Thanksgiving to talk to volunteers and highlight our efforts to deliver thanksgiving dinners to our clients and their loved ones. She also interviewed Tricia, an Open Arms client. Watch the video

Read More »

St. Paul Kitchen & Campus Opening Soon!

Open Arms is set to open the St. Paul Kitchen & Campus! Here’s everything you need to know!! Open Arms of Minnesota will open our brand-new St. Paul Kitchen and Campus the first week in January, positioning us to serve even more clients in

Read More »

Open Arms Receives Regional Philanthropy Award

Open Arms named a Regional Philanthropy Award recipient at the 2022 Fundraise North Conference by the Association of Fundraising Professionals Minnesota Chapter Open Arms was one of the recipients of a Regional Philanthropy Award on Thursday, Nov. 10 at the 2022 Fundraise North Conference

Read More »