Transforming garden-fresh celeriac into a classic French remoulade with homemade garlic aioli
In short: Charles Dowding demonstrates the journey of celeriac from his no-dig garden to a refined kitchen dish. This video showcases the harvest process and a step-by-step preparation of a traditional remoulade, highlighting how simple, home-grown ingredients create a sophisticated meal.
Filmed on November 16, 2022, at Homeacres, the process begins with harvesting fresh celeriac and parsley. The recipe, adapted from Catherine Balaam, centers on a homemade aioli made from two egg yolks, three cloves of garlic, and a tablespoon of Dijon mustard, emulsified with 250ml of oil and finished with lemon juice.
The grated celeriac is combined with the garlic mayonnaise and fresh parsley to complete the dish. Dowding suggests serving the remoulade on slices of no-knead rye bread alongside fresh salad leaves, emphasizing the value of garden-to-table cooking.
Opens the Intellect+ feed with this card first. Swipe up for the next one.
Sources
- Summary by Intellect · source: Celeriac remoulade with garlic mayonnaise – garden to table
To cite this card, link to https://intellectplus.co.uk/app/gardening-celeriac-remoulade-with-garlic-mayonnaise-garden-to-table.
How we source, check and correct cards: Editorial standards.
General information, not professional advice. Spotted an error? Flag the card or see corrections and complaints.
Intellect Plus is a visual educational discovery platform for exploring fascinating facts and ideas. Brain Food, Not Brain Rot. What is Intellect Plus?
Related
More in Permaculture & organic · More in Gardening · Latest · A–Z · All topics
