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Spring has arrived in Toronto, despite the pile of snow that still occupies my backyard. None of my bulbs are blooming yet, but I've been out listening. My mind is turning to thoughts of spring vegetables. If I were being realistic, I would admit that it's too early for any Ontario produce, but I'm going to head off to my farmer's market this week and see if anything local can be gleaned from there.
In preparation of this great event, I am cleaning up all the winter vegetables sitting in my kitchen. I have a rutabaga sprouting through it's waxy veneer because I couldn't face eating it, but this week I'll do it. I am bidding adieu to the cabbage, parsnips, and celeriac that have been our vegetable fare for the past months. Ramps, dandelion greens, I'll take anything. Just being at the market again will be great. I'm looking forward to it, but for now, that rutabaga awaits me.We've had a recipe for celeriac before, but this is for a raw salad. It just takes a few minutes to make, and it's very simple. Serve it as you would coleslaw.
Celery Root Remoulade
Serves 3 to 4
1 medium celery root
Salt and pepper
Juice of 1 lemon
3 tbsp Dijon mustard
1/2 cup mayonnaise
2 tbsp heavy cream
Parsley for garnish
1. Peel the celery root and cut it into julienne about 1/8 inch thick, with a knife or a mandoline or with the special attachment of a food processor.
2. In a bowl stir in rest of ingredients except the parsley. Toss in the celery root. Taste and correct for seasoning and let stand for at least 15 minutes before serving. Mound it on a plate and sprinkle with parsley.
From Chez Panisse Vegetables by Alice Waters (1996, William Morrow Cookbooks)
Difficulty Level: Easy
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