Food & Drink Magazine

Celeriac Remoulade with Chef Ian Winslade

By Weliketocook @welike2cook
The sun is shining brightly and a cool morning breeze tickles the gathering crowd as Chef Ian Winslade of Murphy’s restaurant peels and chops an little known vegetable for his Celeriac And Golden Beet Remoulade.  On this sunny Saturday, Chef Winslade has stepped out of his kitchen on the corner of Virginia Avenue and North Highland Avenue to demonstrate how to cook with fresh, organic vegetables at the Morningside Farmer’s Market.
Celeriac Remoulade with Chef Ian WinsladeChef Winslade is a major advocate of the farm-to-table movement and strives to cook with locally-sourced ingredients as much as possible. He currently works with four local farms to provide fresh produce for the restaurants explaining that the further the ingredients must travel, the less healthy they are due to the processes used to prolong their shelf life. Chef Winslade plans his menus around four distinct seasons and likes the challenge that working with what is available locally each week, “It forces me to constantly be flexible and think about workable flavor combinations.” He continues in his velvety British accent, “Last year was particularly challenging due to the unseasonably wet Spring. We had planned for a glut of zucchini and tomatoes that never really came in, and our menu reflected those shortages.” Current menu items for Spring include fresh peas, fava beans and morels.
Celeriac Remoulade with Chef Ian WinsladeCeleriac and Golden Beet Remoulade 
3 cups celeriac root, julienned
Juice of one lemon half
4 tablespoons mayonnaise
2 tablespoons Dijon mustard
2 tablespoons crème fraiche
2 tablespoons parsley, chopped
1 teaspoon pecans, toasted and chopped
½ cup golden beets, cooked and finely diced
3 tablespoons champagne vinegar
Remove the tops from the celeriac, these can be chopped and added in lieu of/in addition to the chopped parsley. Rinse and peel the celeriac and then julienne. The shreds should not be too fine, nor should they be thicker than a matchstick. Chef Winslade suggests using a mandolin the thinly slice the celeriac then slice again into matchstick-sized pieces. Toss them immediately with the lemon juice in a large mixing bowl. Cut the beets into a small dice and add to celeriac.
Celeriac Remoulade with Chef Ian WinsladeIn a separate bowl, combine mayonnaise, Dijon mustard, crème fraiche, and chopped parsley (and celeriac tops if using.) Fold dressing into celeriac and beets. Season with salt and pepper to taste and set aside for 30 minutes to marinate. Chef recommends serving the salad with slices of thinly sliced prosciutto.
To read my full interview with Chef Ian Winslade, please visit http://vahi.org/catching-up-with-murphys-chef-ian-winslade.

You Might Also Like :

Back to Featured Articles on Logo Paperblog

These articles might interest you :

  • Shilo Sanders- Son Of Deion Sanders Thanks Courts For Allowing Him To Live With...

    Shilo Sanders- Deion Sanders Thanks Courts Allowing Live With Pilar

    ChristianNews Shilo Sanders, the son of NFL Hall of Famer,  Deion Sanders took to twitter to “thank” the courts for allowing him to live with his mother, Pilar... Read more

    The 04 August 2017 by   Firstladyb
    SPIRITUALITY
  • “I Feel Great”

    Feel Great”

    Jakub went to his doctor's office believing that he had a back injury, but returned with a chocking diagnosis instead. He had type 2 diabetes - in spite of... Read more

    The 04 August 2017 by   Dietdoctor
    DIET & WEIGHT
  • July Allotment Recap (2/2)

    July Allotment Recap (2/2)

    Sunday afternoon saw us return bravely to 24a even though there were more thundery showers foretold by the weatherman. I will admit that I guffawed at the... Read more

    The 04 August 2017 by   Chrryblossomtat2
    GARDENING, HOME
  • Culinary Delicacies in Croatia- What to Eat and Drink in Croatia

    Culinary Delicacies Croatia- What Drink Croatia

    In my earlier post, we spoke about how Croatia is a stunning European destination, let us now see what are the culinary delicacies in Croatia or what you can... Read more

    The 04 August 2017 by   Kash Pals
    FOOD & DRINK, A-CLASSER
  • #Golf Training Aids Spotlight: The Delta Putt

    #Golf Training Aids Spotlight: Delta Putt

    Do you consider yourself to be a strong putter or do you feel you could improve your make percentage on the green? Most amateurs could use help with the flat... Read more

    The 04 August 2017 by   Golfforbeginners
    GOLF, SPORTS
  • Three Incredible Hikes in Southern Iceland3 Min Read

    Three Incredible Hikes Southern Iceland3 Read

    Nature takes center stage in Iceland, where there's a stunning view around every bend: massive glaciers, expansive lava fields, powerful waterfalls, black sand... Read more

    The 04 August 2017 by   Healthytravelblog
    TRAVEL
  • What I Wore: Daytime Pajamas

    What Wore: Daytime Pajamas

    Pajama top: ELOQUII (14) | Pajama pants: ELOQUII (14) | Shoes: ASOS (similar) | Earrings: J. Crew ( same in different colors, similar concept in same color) |... Read more

    The 04 August 2017 by   Wardrobeoxygen
    FASHION, SELF EXPRESSION, SHOPPING

Magazines