Rémoulade, Take 2 – 10/10/2011

Another version of this French slaw…a more classic one, à la Patricia Wells* (‘Bistro Cooking’), made simply with a single, large root celery (celeriac) — or approximately 500 g — washed, peeled and grated, 2 tablespoons of lemon juice, 1 cup of crème fraîche and a bit of salt and pepper. Quick, easy and delicious.

*Patricia Wells – journalist, author, and cooking teacher – is an American who has lived in Paris since 1980. She is the author of more than a dozen cookbooks, including Vegetable Harvest, Bistro Cooking, The Provence Cookbook and Trattoria. Her first book, The Food Lover’s Guide to Paris, was a landmark work that “cracked the code” to the Paris food world. She is the only woman and only foreigner to serve as restaurant critic of a major French publication, the newsweekly L’Express.  From 1980 to 2007 she served as restaurant critic for the International Herald Tribune. Previously, she was a writer and editor for The Washington Post and The New York Times.

Celeriac (Root Celery) Rémoulade– 01/10/2011

This recipe comes from a small gem of a cookbook called Cuisiner les légumes oubliés du Québec written by Anne Samson and published by Les Publications Modus Vivendi. Anne Samson states that the book is the combined result of a love of healthy eating (la bonne bouffe) and an interest in local québécois dishes. A geography and environmental studies graduate, she is an advocate of the buy-local movement which not only favours the local economy but also seeks to reduce carbon emissions related to long-distance food transport.

You’ll find a few other recipes from Cuisiner… on our website, but you should consider adding a copy of the book to your personal cookbook collection if you don’t already own it…the recipes are easy and delicious. In the introduction to her book, the author says her goal was to “revisit certain vegetables or varieties of vegetables forsaken, or altogether forgotten, by consumers in recent years […] that are nevertheless delicious, accessible and affordable” – an objective we share at Arlington Gardens. In fact, we can confirm that you will find most of the vegetables mentioned in her book in our baskets at one time or another during the growing season.

Serves 6

  • 500 ml (2 cups) celeriac, peeled and grated
  • 30 ml (2 tbsps) mayonnaise
  • 15 ml (1 tbsp) Dijon mustard
  • 15 ml (1 tbsp) wine vinegar
  • 15 ml (1 tbsp) chives
  • Salt and pepper
  1. Add mayonnaise to the celeriac as soon as it is grated to prevent blackening.
  2. Add Dijon mustard and wine vinegar. Mix well.
  3. Salt and pepper to taste.
  4. Refrigerate at least one hour before serving.