Summary
Celeriac remoulade is a classic dish that is a little bit like coleslaw. It goes beautifully with game, particularly cold dishes such as terrines, charcuterie or smoked fish. To make a celeriac remoulade, take half a peeled celeriac and cut it into slices, then cut those slices into thin matchsticks (or alternatively grate the celeriac). Next, mix the celeriac together with 250ml mayonnaise, the juice of half a lemon and 2tsp mustard, and season with salt and pepper.
A scattering of toasted hazelnuts is a great addition to soups, salads, chocolate mousse and even porridge. To toast hazelnuts, spread them out on a baking tray and place in a 200C oven. Cook for 10 minutes or until their skins have darkened, then take out of the oven. To remove the skins, wrap the nuts in a clean tea towel while they are still warm (I find this tends to slightly stain the tea towel, so don't use your favourite!) and rub them together. The skins should come off easily.See the full content of this document
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Rachel Loves [Eire Region]
Jerusalem artichokes are another root vegetable ...
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