with Prawns and French Beans
Celeriac is in season and I think, under-used, the recipe possibilities are endless, they can be used for soups, stews, added to and mashed, with potatoes used raw in salads and my favourite celeriac remoulade.
Celeriac is the root of wild celery and has a delicate but distinctive flavour of celery and Parsley and tastes slightly nutty. They contain vitamin C, potassium and phosphorus.
There are many recipes for this French classic but my favourite recipe comes from Ainslie Harriot. The addition of prawns and French beans make it more of a meal than an accompaniment.
Peel quite thickly and expect to lose about 1/3 of the weight.
Juice of 1/2 lemon
4 tbsp good quality mayonnaise, Home made is best but not always the quickest option
2 tsp Dijon mustard
2 tbsp creme fraiche
1 tbsp chopped Parsley
2 tsp chopped fresh Tarragon (optional)
150g French beans
150g cooked prawns
Salt and freshly ground pepper
Peel the celeriac, cut it into big chunks and coarsely grate or shred, mix in the lemon juice.
In a large bowl mix together the mayonnaise, mustard and creme fraiche. Season well and add the herbs. Add the celeriac and mix well.
Add the topped and tailed beans to boiling salted water for 2-3 minutes until tender. Drain and refresh in cold water, pat dry and add, along with the prawns, to the celeriac mixture. Gently mix to combine.
Chill and serve with lots of crusty bread.