Celeriac Remoulade : Mary Berry

Mary Berry is surely one of the best-known and respected cookery writers and broadcasters in the UK. She has been a judge on 'The Great British Bake Off' since its launch in 2010. She has published more than 75 cookery books, and I first 'discovered' her back in the 1970's when I was given a copy of her first ever book " The Hamlyn All Colour Cookbook ". It was an invaluable read for me and stood proudly on my book shelves ... I so enjoyed trying the many recipe idea's Mary showed. 

Of course Mary's career has spanned decades, can you believe she was born in 1935 ... by my Math's that makes her 80 yrs.

She started her career as cookery editor of Housewife magazine and later moved to Ideal Home magazine. Since then she has presented and appeared as a guest in countless television series, but of course she is so well known and loved for The Great British Bake Off. However, just recently she has also been a judge on the  American edition / version of this popular Baking competition called "The Great Holiday Baking Show".

Mary so often describes her cooking style as 'family' - practical, healthy recipes that incorporate lots of fresh ingredients. In June 2009, she was presented with a Lifetime Achievement Award by the Guild of Food Writers. In the 2012 Queen's Birthday Honours,  Mary was awarded a CBE (Commander of the Order of the British Empire),for services to culinary arts.

This recipe I share today is one of the simplest salads you will ever come across, It's great as a starter with charcuterie or smoked fish, works perfectly as a side dish, or serve with some leaves for a healthy light lunch. Even in the cooler winter months I think something like this can make a very refreshing change ... and celeriac is a low carbers delight!

Here is what you need to do ...

Ingredients:
Serves 6
650g/1lb 7oz celeriac, peeled and sliced into thin matchsticks (see tip below)
1 lemon, juice only. 

For the dressing:
6 tbsp light mayonnaise

1 tbsp Dijon Mustard

½ lemon, juice only
pinch of sugar / or sweetener
salt and freshly ground black pepper

Preparation method:
1. Put the celeriac in a bowl and cover with approximately 100ml/3½fl oz cold water. Add the lemon juice. Toss well to prevent it going brown.
2. Mix all the dressing ingredients together and season with salt and pepper.
3. Drain the celeriac, toss in the dressing and leave to soften for 30 minutes before serving.

Tip:
For the best results, use a mandolin to slice the celeriac into matchsticks. However, if you’re pressed for time, a food processor gives good results. Use the largest grating attachment to give a coarse grating, rather than matchsticks.

See Mary's original idea here and you can find out more about her here

All the best Jan