Saturday, May 2, 2015

Celery Root Buttermilk Rampoulade

Seasonal eating in the North Country in spring often involves a collaboration between the root cellar and the first wild greens.  So it was with this version of celery root remoulade spiked with pungent chopped ramps.

Nothing fancy, a simple roster of ingredients.  While my standard celeri remoulade uses sour cream, the buttermilk employed in this version brings a tangy lightness--and combined with the onion-garlic-chive flavors of the ramps, it creates a sort of ranch dressing feel, but subtle, even elegant.

Celery root requires a lot of cleaning up to be presentable.

Using the medium-fine side of a Microplane box grater produces delicate celery root snow--neige de celeri, bien sur!

Chop the ramps fine, including a little bit of the green.

Mix it all up.  A squeeze of lemon juice perks it up and brings all the flavors together.  It's good when made at least a few hours ahead, so the flavors blend.

Celeri buttermilk rampoulade

serves 2 to 3 

4 ounces trimmed celery root
2 good pinches salt
6 tablespoons buttermilk
1 tablespoon mayonnaise
A squeeze of lemon juice
3 ramps, white, red and a bit of the green, finely chopped

Grate the celery root fairly small--the medium-fine side of a Microplane box grater is ideal.  Add all the other ingredients and mix well.  Taste for salt.  Allow to sit in the fridge for a few hours before serving; it can be made a day ahead, too.

This salad is our standby with steak tartare, of late.  It also accompanies smoked fish nicely, and would go well with anything off the grill.


Tom said...

Ph'nglui mglw'nafh Celeriac R'lyeh wgah'nagl fhtagn!

Trout Caviar said...

Uh, whah...? Is that some crude transliteration from old Icelandic?

Tom said...

That last photo just reminded me of a certain Great Old One…

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