How To Make Celeriac Rémoulade, Carrots Vichy, And Shredded Carrot Salad

Nutritionist and smart shoppers know eating seasonally, preferably locally, is both healthy and economical. Root vegetables fit the criteria.

One root vegetable most often overlooked, probably because the knobby skin is not pretty, is celeriac (aka celery root.) It is high in potassium, vitamin C, folic acid, calcium, fiber, with traces of protein and only 60 calories per cup. Peel off the knobby skin, shred it the food processor, add a mustard sauce and bingo—it becomes a decadent tasting, heart healthy and weight-loss friendly celeriac rémoulade. Serve it as a starter for dinner one evening. I love it as a quick salad with a couple of cherry tomatoes or added to a sandwich. A word to the wise, the French classic rémoulade sauce is made with capers, cornichons, and a dash of anchovy paste; however, I’ve adapted this recipe according to my taste.

Carrots are rich in vitamin A, along with fiber, folic acid, potassium, and vitamin C. Most often carrots are relegated to the hors d’oeuvre platter or tossed into a sauce, stew, or soup for both color and natural sweetness. However, in these two healthy recipes the carrot is the main attraction!

Carrots Vichy, aka braised carrots, is a fast, easy side dish for dinner this evening. And don’t forget to make Mom’s Carrot Slaw. It takes a little more time, but is well worth the effort. Bon appétit!

Celeriac RémouladeAdapted from Escoffier 
“Le Guide Culinaire”

(Yields about 1 quart)1 1/2 pounds celery root, peeled and shredded

1 1/2 teaspoons salt

2 teaspoons freshly squeezed lemon juice

For the sauce:

4 tablespoons Dijon (Grey Poupon) mustard

3 tablespoons boiling water

1/3 to 1/2 cup good quality olive oil

2 tablespoons white wine vinegarSea salt and freshly ground black pepper

About 1/3 cup chopped fresh flat leaf parsley, plus extra for garnish

Optional: about 1 tablespoon chopped fresh tarragon

1 firm ripe avocado, cut into small cubes, rolled in lemon juice

To prepare:With a sharp knife, peel the celery root, cut into lengths to fit into the feeding tube of a food processor with the shredding blade.

Transfer the shredded celery root to a nonreactive bowl, sprinkle with salt and lemon juice. Let steep for 30 minutes.

Transfer the celery root to a strainer and drain off the liquid in the bottom of the bowl. For a reduced sodium diet, quickly rinse the celery root with cold water and press out the excess liquid.

Meanwhile, in a clean mixing bowl, add the mustard. Whisk in the boiling water. Then slowly add the oil, stirring constantly, until the mixture forms an emulsion. Whisk in the vinegar, salt and pepper and mix well. Taste and adjust the seasonings. Stir in the parsley.

With a table fork, fold the celery root into the sauce until evenly coated. Cover and marinate in refrigerator at least three hours or overnight. The salad will keep in refrigerator for up to five days.

Serving options: 1. Mound a spoonful of celery rémoulade on a lettuce leaf and garnish with chopped parsley and tarragon.

2. Mound the celery rémoulade on a salad plate and top with cubed avocado.Carrots Vichy(Serves 4)1 1/2 pounds fresh carrots, preferably with fresh green tops attached, peeled

About 1/2 teaspoon sea salt

1 tablespoon pure coconut or extra virgin olive oil

1 teaspoon unsalted butter, optional

About 1/2 cup boiling water or vegetable stock

Freshly ground black pepper to taste

About 1 tablespoon finely chopped carrot tops or flat leaf parsleyTo prepare:Wash the carrots and the green tops. Trim the carrot tops, spin-dry, and save for garnish. Peel carrots and save peels for vegetable stock. Working in the food processor fitted with the slicing blade, stand the carrots in the feeding tube and slice. Or with a sharp knife, cut carrots into thin slices.

In a saucepan over high heat, add sliced carrots, salt, oil and butter. Add enough boiling water or stock until there is one-half inch in the bottom of the pan. Cover, bring to a boil, and reduce the heat to simmer. Cook until the carrots are crunch tender, and the water is evaporated, total cooking time is about six to eight minutes. Cooking time will depend on thickness of the carrots.

Add pepper, chopped carrot tops or parsley, taste and adjust the seasonings.

Serve at once.Mom’s ‘Lean Cuisine’ Shredded Carrot Salad(Serves 4)1 pound carrots, washed and peeled, shredded

About 1/4 teaspoon sea salt

1 large lemon, juiced or more if necessary

Freshly ground black pepper to taste

Optional: 1 packet stevia or about 1 teaspoon honey, to taste if desired

2 stalks celery with leaves, finely diced

5 scallions, trimmed, white and green parts finely sliced

Chopped fresh parsley and snipped chives for garnishTo prepare:Working in the food processor fitted with the shredding blade, stack the carrots into the feeding tube and shred them.

Transfer the carrots to a mixing bowl, add salt and lemon juice, let stand for 20 to 30 minutes at room temperature. If longer, refrigerate.

Taste and add pepper and stevia or honey according to personal preference.

Stir in celery and scallions and refrigerate until ready to serve.

To serve, garnish the salad with parsley and chives.