Eating Sustainably means Eating Seasonally

Did you know that celeriac is a STEM and not a root, although it is in fact still classed as a root vegetable? The celeriac is in season in the UK from October to February, making it very much a winter vegetable. This Celeriac Remoulade Recipe, while seasonal, alludes to spring in its lightness and likeness to a coleslaw or light salad you might enjoy in the spring or summer. 

If you got this gnarly guy in your City Harvest delivery and are wondering what to do with it – or are just looking for a celeriac recipe – look no further!

This recipe is quick, easy and seasonal – not to mention low energy and good for you. Celeriac contains minerals such as phosphorus, potassium and manganese. When raw, celeriac is a good source of vitamin C, an antioxidant that strengthens your immune system. 

Celeriac Remoulade Recipe

Ingredients:

• 1 celeriac, peeled and cut into thin matchsticks
• 1.5 litres of cold water
• 2-3 tbsps vinegar (malt, white wine, cider) or juice of 1/2 lemon

For the sauce:

• 3 tbsp mayo (light or full-fat)
• 3 tbsp Greek or natural yoghurt
• 1 tbsp mustard (Dijon, English or Wholegrain – whatever you’ve got!)
• 1/2 tsp salt (or to taste)
• Black pepper (to taste)
• Herbs of choice: dill, parsley, coriander – whatever you’ve got!
  (can be easily made vegan by swapping for vegan mayo/yoghurt)

*Raw celeriac has a celery/fennel kind of taste so it’s nice and fresh eaten raw in this remoulade. Treat it like an alternative to coleslaw: have it with a chicken Kyiv, a quiche, or as a healthy and light side to meat or fish. 

Method

1. Peel and wash your celeriac and cut it into think matchstick or ‘julienne’.
2. Put the matchsticks in a bowl and cover with cold water and 2-3 tbsps of acid of choice e.g. malt, white wine or cider vinegar OR lemon juice.
3. Prep the sauce: in a small bowl, mix together 3 tbsp mayo, 3 tbsp Greek yoghurt, 1 tbsp mustard, juice of 1/2 lemon, salt and pepper to taste.
4. Combine well until the matchsticks are fully coated in the sauce. 
5. Chop ant fresh herbs you might have at the bottom of the fridge and add to your remoulade. 
6. Serve your remoulade as a side to meat, fish or a vegetarian dish and store the rest in a sealed container in a fridge. If sealed well, this should last for up to 3 days in the fridge.