This meal looks fantastic! Can anyone ID the top bowl, and how do you prefer to make celeriac remoulade? I know there are different ways of doing it, but not sure which way is best!
i LOVE celery root remoulade salad, one of my very favorite french treats
| by Anonymous | reply 1 | January 14, 2022 2:14 PM |
A hot farm boy at an Oregon Farmers’ Market told me to shred the celeriac, mix up some mayonnaise, a good quality mustard, a little lemon juice, and add celery seed if you wish. I tried this and it was delicious .
| by Anonymous | reply 2 | January 14, 2022 2:57 PM |
I heard it goes well with cod and prunes.
| by Anonymous | reply 3 | January 14, 2022 4:31 PM |
Don't forget the braised leeks and brownies!
| by Anonymous | reply 4 | January 14, 2022 4:39 PM |
So no one can identify what’s in the top bowl? I thought you guys were experts?
| by Anonymous | reply 5 | January 14, 2022 6:41 PM |
Are you sure about shredding the celeriac? Some people say it’s better to make matchsticks and gently blanche.
| by Anonymous | reply 6 | January 14, 2022 6:42 PM |
In the metal bowl at the very top are cornichons.
| by Anonymous | reply 7 | January 14, 2022 7:25 PM |
OP, no I am not sure...it was in 2007. It could have been lengths finely chopped. All I remember is the recipe was so simple and non-fussy yet it delicious. :)
| by Anonymous | reply 8 | January 14, 2022 9:19 PM |
No, the long bowl with what looks like some sort of cured meat. It looks good.
| by Anonymous | reply 9 | January 14, 2022 9:57 PM |