Recipe: Céleri Rémoulade - CSG at Genesis Farm

March 6, 2025

Spring is coming, shareholders!

I recently got an email from the team at Community Supported Garden at Genesis Farm, reminding me to renew my full year share. As I battle through the ongoing freezing temperatures of this endless winter, the message was like a lone green leaf pushing its way up between the pavement slabs, calling to me, “Attention! I am Spring and I am on my way!” And boy, do I need a little spring fantasy right now. Coming home from work before sunset, scarf-less morning hikes in the woods near my house, pastel tulips and daffodils popping up all around the neighborhood. Oh, and don’t let me forget those buttery little new potatoes, slightly translucent young carrots, and tender salad greens in our future. If you haven’t joined yet, or rejoined, please let me encourage you to do so. Your spring fantasy can begin today.

Thoughts of spring always make me a little optimistic. I looked at the celeriac shedding dirt in my vegetable drawer and thought, maybe this is the year I actually look forward to receiving them. After all, I would never buy a celeriac myself, but I have to stop treating the ones from CSG as stepchildren. I closed my eyes and imagined how I could turn this gnarly root into a beautiful dish and it struck me. For years, we went to a French restaurant in Hell’s Kitchen, Chez Napoléon, one of the few remaining with une grand-mère authentique at the stove. Didn’t Marguerite always make céleri rémoulade as a complimentary amuse bouche? I always liked it and a salad that can be made in winter cannot be all bad. Un hommage à toi, Marguerite !

Céleri Rémoulade (Celery root “slaw”)

Ingredients

Approximately ½ cup mayonnaise (regular, vegan, or homemade)

1 tbsp Dijon mustard, with or without seeds

A couple of pinches of salt, to taste

1 tbsp fresh squeezed lemon juice or white wine vinegar

Freshly ground pepper

½ lb fresh, pesticide-free CSG celery roots, scrubbed clean (if you don’t have enough, consider adding carrots or beets to the mix—not as authentic, but adds a little color)

Directions

Make the dressing first by combining the mayonnaise, mustard, salt, lemon juice or vinegar, and pepper to taste. Whisk until smooth.
Prepare the celery root: cut off the root and opposite ends. Then stand on the flat side and cut downwards with your knife, working close to the outside to cut off the funky skin without losing more than you need to. Grate the celery root (and carrots or beets if used) and stir at once into the dressing. Adjust the mustard, salt and pepper, and lemon juice or vinegar as desired. Chill until serving.

Don’t forget to take a picture of your colorful jelly jars and share with the farm on Instagram, Facebook, or by email!

By Melissa Bogursky

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