What’s for dinner idea ~ pair the remoulade with Old Bay Lemon Mustard Roasted Fish + Spring Salad Greens.
Celeriac, also known as Celeriac, is a rough on the outside root vegetable with a lovely creamy white inside a delicate celery-like flavour; it can be eaten both raw or cooked. Celery root is considered a high fibre, low carb, low calorie, mineral-rich vegetable.
Celery Root Remoulade is a classic french dish made with lots of mayonnaise. I have created a healthy twist on the traditional recipe that is cholesterol-free, low in calories and has fermented foods for gut health. The mustard + tahini + miso + vinegar combination makes this dressing feel creamy and taste great!
The celery root I used was from Goranson Farm in Dresden, Maine; it was up there as one of the best I have ever eaten, sweet and crisp; their potatoes are AMAZING. Their carrots are sweet and gorgeous; no peel carrots; you would not want to waste a scrap!
Farmers Jan & Rob have been organically farming this land since 1985; Jan’s parents farmed potatoes in the 1960s.
That is a lot of family farming history ~ buying locally grown food assures a better future with better food and local jobs and preserves a piece of living history and the wisdom of the past that infuses both the land and the community.
Goranson Farm offers a free choice CSA and serves regional farmers markets and local restaurants.
Heart Healthy recipes have lots of whole grains, fruits & vegetables. A diet rich in plant foods, low in refined fatty foods can help lower cholesterol.
Recipes have blood sugar balancing and low glycemic index ingredients. A diet rich in foods that balance blood sugar helps lower risks of type 2 diabetes.
High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.
✓ adds to shopping list
Celery Root Remoulade with Mustard Tahini Miso Dressing
WASH + Peel the celeriac | celery root using a knife.
GRATE celery root into a bowl. 1 medium celery root is about 3 cups.
MIX all dressing ingredients until creamy smooth in a small bowl.
ADD capers + sliced scallion + dressing into grated celery root. Mix using a fork – mix & toss well to coat with dressing evenly.
TASTE adjust seasoning. STORE in the fridge covered, it will keep a few days.
Old Bay Lemon Mustard Roasted Fish
Black Lentil & Radish Salad
Miso Roasted Fish & Broccoli with Greens
Broccoli Almond & Caramelised Onion
Cabbage, Bok Choy & Radish Salad
Rainbow Root Vegetable Salad
Kohlrabi, Cabbage & Flat Green Bean Slaw Salad
*CELERY ROOT, also called Celeriac – peel using a knife and remove all the skin until you have a white root vegetable.
*DIJON MUSTARD – read the label to ensure it has no sugar, oils, etc. Good quality Dijon mustard does not!
SWAP Scallion | ADD herbs like chives, parsley, dill, sorrel, fennel fronds, celery leaves.
SWAP tahini for mayonnaise.