The first time that I recall having celeraic remoulade was at a cooking class at Howquadale with Damien Pignolet. I love vinegary dishes and we prepared pickled herrings and celeriac remoulade, among many other wonderful dishes.
I have since made celeriac remoulade on numerous occasions in my faithful old Magimix with the grating attachment. On Saturday I saw some celeriac and thought, "Time to try it out in the THermomix!!"
The reecipe below is adapted from the French book "à table avec Thermomix". I used slightly higher speed for chopping the celeriac, it may be that mine was not as tender as the French equivalent. So, please start low with the speed for chopping - the French vb
The good thing that I discovered with the celeriac, was that, unlike many other vegetables, it is forgiving of longer blending in the TMX. The result was a dish with texture reminiscent of my old recipe. Sorry Magimix, but there is a new love in my life.
500 g of celeriac, peeled and cut into pieces about 3cm x 1 cm
1 teaspoons mustard
2 teaspoons wine vinegar
1 cup oil
Salt and pepper
Insert the Butterfly over the blades in the TM bowl.
Put the whole egg, mustard, vinegar, salt and pepper into TM bowl and mix for about 1 minute on speed 3.
With blades rotating on speed 4 and the MC in place, slowly add oil, drizzling it onto the lid. Stop when you you have the consistency of mayonnaise. Remove Butterfly and pour most of the mayonnaise into a container. Do not worry about cleaning out the TM bowl.
Place the celeriac pieces into the TM bowl. Chop celeriac for about 40 seconds on speed 5, stopping to scrape down the edges with spatula every 10 seconds. Once a fine texture has been achieved add back mayonnaise and mix for 5 seconds on reverse speed 5. It may not be necessary to add back all of the mayonnaise and you don’t want it to be sloppy.