While turning over our soil, thoughts soon turned to refining the list of crops that we plan to grow and Mark enquired about Celeriac. This turned from an option to an absolute must, as he told us of his time in France and his discovery of…
1 small celeriac – about 650g in weight – chopped into small matchsticks or grated matchstick size
7 tbsp of good quality mayonnaise
3tbsp of Dijon Mustard
Juice of 1 Fresh Lemon
Salt and Ground Black Pepper
Mix the mayonnaise, lemon juice and mustard together in a large bowl with salt and ground black pepper.
Peel the celeriac, quarter it and coarsely grate it or chop it into matchsticks and incorporate it into the mayonnaise sauce until the sauce evenly coats the celeriac.
Serve as a side to chicken, barbecued meats, fish or serve on toast with watercress.
Celeriac remoulade keeps in the fridge up to 2 days.
So, thank you Mark. definitely something to chew over…
Meanwhile, the lovely Jan, who looked after the Bellahouston plot before us, donated a selection of seed potatoes to chit in preparation for planting soon, as well as varieties of onion sets and garlic which we may just get away with planting, if we hurry. a case of gratitude for our Northerly location there and very clear gratitude to Jan for her donation and her very, very good advice.
Other suggestions have included crops for tisanes – very much up my street, so thank you for that Martin, and herbs, as well as bringing on plants for the home – always popular on Open Days. We have an open day in the planning for April, so more of that to come. In the meantime, try this recipe and we can think of having a go too, much later on but with our own grown crops of celeriac. Delicious.