A Rooty Rémoulade of Celeriac, Beetroot & Cashel Blue

A wonderful crunchy salad, a balance of fresh raw veg. and heady, aged blue cheese brought back to earth with toasted hazelnuts. Rémoulade is French in it's origins but is also popular in Denmark, Germany, Sweden and Louisiana Creole cuisine. I served this recently as the starter for the Good Friday Supper Club and it went down a treat! I adapted this recipe from Nigel (my food crush) Slaters Tender volume 1 book. You could eat this as a light lunch or a starter for 4 -let's begin...

What you need;                                   Serves 2 as a main course
  • 500g of nobbly celeriac -peel removed
  • 250g of creme fraiche
  • Juice of half a lemon
  • 1 large fresh beetroot -peel removed
  • A hunk of Cashel Blue or Blue D'Auvergne -or any blue cheese you fancy
  • Salt & pepper to taste

What you need to do;
  • Using the grater setting on a Magi Mix or a large grater  grate your celeriac
  • Mix in the creme fraiche, lemon juice, salt and pepper with the celeriac
  • Grate your beetroot and in a separate bowl mix this with a handful of the celeriac mixture
  • On a dry skillet pan toast the hazels, rub off the skin in a tea towel, bash them up a bit
  • Arrange on a plate starting with the celeriac followed by the beetroot
  • Crumble the cheese over and sprinkle on the hazels
You could also omit the cheese, add mustard and crispy pancetta as per Nigels recipe.