Saturday, February 28, 2015

Linguiça and Celeriac Remoulade

Friday 27 February
The Nice People at Findlay Market occasionally have celery root at a mere $2 a pound, a bargain, at least until Barbara plants her packet of celeriac seed this summer and we're (hopefully) up to our hips in it.  We could continue to page back to our favorite online Brit recipe for celeriac remoulade (i.e. celery root slaw), but we might as well say how we do it here, just in case it ever disappears.
So start by peeling the bejesus out of the two-pound root - get rid of all that brown stuff, and quarter the result.  Then run the quarters through your benriner or mandoline into thin long juliennes (watch out for your fingers, and try and keep the blade from bending).  Toss the resultant slaw in a sauce made of 7 Tbsp. mayonnaise, 3 Tbsp. Dijon mustard, and the juice of a lemon.  And there you are.

While Holt did that, Barbara browned and braised a batch of Kroger bros. linguiça, caramelizing an onion with a drizzle of white wine and a dab of our own grain mustard in the center of the same pan.  
You could call it an upscale variation on hot dogs with onions, mustard, and slaw, and it sort of was.

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