Posted on April 15, 2016 There have been 0 comments
Recipe for the Weekend
Happy Friday! You may have spotted that over on Instagram all week we’ve been celebrating our new book by Mat Follas, Vegetable Perfection, with a #VegoftheDay picture by the very talented Steve Painter. We've been enjoying highlighting the beauty in vegetables, and how looking beyond the supermarket packaging and uniformity can reveal some real treats! Today’s picture was a beautiful salad of celeriac remoulade with heritage beetroot and since we’re so keen to make it ourselves this weekend, we decided to share. Enjoy!
Celeriac remoulade with heritage beetroot and fennel
PREPARE: 60 MINUTES COOK: 45 MINUTES SERVES: 4
The balance of the flavours is the key to this dish. The wonderful earthy, sweet flavours of the beetroot/beets, the peppery celeriac, the nutty oil and the fragrant fennel fronds to finish combine for melt-in-the-mouth perfection.
8 beetroot/beets of various colours
1 celeriac/celery root
1 teaspoon English mustard
2–3 dashes of Tabasco sauce
1 bag of fresh rocket/arugula
fennel fronds, to serve
salt, to season
MAYONNAISE (OR SUBSTITUTE NO-EGG MAYONNAISE)
200 ml/3/4 cup first-press rapeseed oil, plus extra to serve
1 teaspoon white wine vinegar
a pinch of table salt
First, make mayonnaise for the remoulade; you will need a handheld electric blender and a jug/pitcher of about 300-ml/10-oz. capacity that is only slightly larger in diameter than the blade end of the blender for following this method. Add the oil, egg, vinegar and salt to the jug/pitcher and wait for the egg to settle to the bottom, capture the egg under the base of the blender and, in short bursts of 2–3 seconds, pulse to emulsify the oil and egg together to form mayonnaise. Continue pulsing and slowly draw it up the jug/pitcher until all of the oil is combined to make a thick, yellow mayonnaise.
Alternatively use 250 ml/1 cup of store-bought mayonnaise or a No-egg Mayonnaise.
Preheat the oven to 180°C (350°F) G as 4.
To prepare the beetroot/beets, heavily salt them and wrap tightly in foil. Place on the middle shelf of the preheated oven and roast for about 45 minutes.
Test if they’re cooked through by poking with a toothpick; it should be soft to skewer. Remove from the oven , unwrap from the foil and leave to cool for 30 minutes. Carefully peel off the outer layer, which should fall away easily, leaving you with beautifully cooked beetroot/beets. Slice into thin slices and set aside.
To make the remoulade, peel the celeriac/celery root and carefully chop into matchstick-sized pieces. Mix with the mayonnaise. Add a generous teaspoon of English mustard and a few dashes of Tabasco, to taste.
Assemble a handful of rocket/arugula on each plate. Spoon the remoulade over and arrange the sliced beetroot on top. Drizzle with a little rapeseed oil and decorate with fennel fronds.
Vegetable Perfection by Mat Follas is available here.