Celeriac Remoulade with Grapes & Crispy Prosciutto

Photography, Foodivine studio

  • Prep time 20 minutes
  • Total time 1 hour & 30 minutes
  • Portion size 6 servings
  • Credits : Canadian Living Magazine: April 2023



Preheat oven to 375°F. Spread prosciutto slices on parchment paper-lined baking sheet; bake until crispy, about 10 minutes. Drain on paper towel-lined plate. Let cool; chop and set aside. (Make-ahead: Can be covered and refrigerated for up to 3 days.)

Meanwhile, in large bowl, combine mayonnaise, cream, mustards, parsley and lemon zest and juice. Add celeriac and mix well to coat. Season with salt and pepper. Refrigerate for 1 hour. (Make-ahead: Can be covered and refrigerated for up to 2 days.)

Gently toss celeriac mixture with grapes; divide among bowls. Top each bowl with reserved crispy prosciutto, and Tarragon-Pickled Mustard Seeds, if using.

Tarragon-Pickled Mustard Seeds

In small saucepan, combine 1/2 cup white vinegar and 1/4 cup granulated sugar. Bring to boil, stirring until sugar has dissolved. Remove pan from heat and add 1 sprig fresh tarragon. Set aside. 

In saucepan of boiling water, blanch 1/4 cup mustard seeds for 15 seconds. Drain in fine sieve. Repeat 3 times using new water (this will reduce the bitterness of the mustard seeds). Drain seeds and place in 1-cup glass jar. Pour reserved marinade over seeds, seal jar and refrigerate for at least 12 hours. (Make-ahead: Can be refrigerated for up to 3 months. Drain mustard seeds before using.)

Makes about 1/2 cup.

Nutritional facts PER EACH OF 6 SERVINGS

  • Calories 165
  • Total fat 9 g
  • Saturated fat 2 g
  • Cholesterol 15 mg
  • Sodium 475 mg
  • Total carbohydrate 17 g
  • Fibre 3 g
  • Sugars 8 g
  • Protein 5 g
  • Iron 1.2 mg
Share X
Lunch & Dinner

Celeriac Remoulade with Grapes & Crispy Prosciutto