|You start from the root.|
As you probably already assumed, the bowls are not filled to the top.
Some of the appetizers are one-minute easy and I'll tell you about them in the next few days, but I thought I would share one of my absolute favorites with you, celeri remoulade. This one takes some work in the kitchen, but it is so worth the effort and if you don't use the remoulade sauce on all the celery root you can save the salad in the refrigerator for two or three days.
I don't remember seeing celery rave or celeriac in grocery stores in the States, but then again I never thought to look for it. I'm assuming it's available. If you've never tried it, please do. It is delicious.
|You want the celeriac to be crunchy and not too fine.|
Now for the sauce: You can do the real deal, which is heavenly or you can cut calories by whipping up a low-cal ersatz version.
|The celeri rave dressed with its remoulade and ready to eat.|
For six to eight servings, depending upon how generous you are. . .*
One large celeriac (one kilo or 2.2 lbs.)
One cup mayonnaise (all the better if you make your own, but not necessary)
2 1/2 Tbs. Dijon mustard
One tsp. sea salt (or more to taste)
2 Tbs. freshly squeezed lemon juice
Freshly ground pepper to taste
Whip all the ingredients with a whisk and completely cover the celery with the remoulade. You want every last morsel of the celeri to be covered with the remoulade.
* I think my rehab bowl holds about three gently rounded tablespoons.
For Those Who Want Fewer Calories:
|Yogurt instead of mayonnaise if you must.|
All the other ingredients remain the same.
I would suggest, if you've never experienced the real thing that you try it just so you know.