Well-dressed Raw Roots by Rose Prince
Four vibrant salads made from grated vegetables: parsnip and apple; beetroot; celeriac and
broad bean; and swede. Eat them with charcuterie, boiled bacon or beside meat or fish terrines.
I also like to eat these rich little salads, which the French call rémoulade, with other vegetables:
a potato pie, or with a dish of broccoli and lentils. It’s good food for feeding the masses. An
electric grating attachment to the mixer helps enormously. Save washing-up time by making the
beetroot salad last. Serves 10 as part of a meal
Ingredients:
600 ml single cream
sea salt and freshly ground black pepper
For the parsnip and apple
2 medium parsnips, peeled and grated
3 crisp, fibrous apples (such as Cox’s), cored and grated
juice of 1 lemon
leaves from 4 sprigs of flat-leaf parsley, roughly chopped
10 cornichons (baby gherkins), sliced into small rounds
For the celeriac and broad bean
1 large celeriac, peeled and grated
400 g broad beans, blanched in boiling water for 1 minute, then pinched from their skins (or use
frozen beans, which do not need blanching)
2 tablespoons capers, washed and chopped
leaves from 4 sprigs of tarragon, roughly chopped
For the swede
1 large swede, peeled and grated
2 carrots, scraped and grated
juice of 1 lemon
2 tablespoons unsalted shelled pistachio nuts, toasted in a dry frying pan, then chopped
1 teaspoon cumin seeds, toasted with the pistachios
For the beetroot
3 fresh, crisp beetroot, peeled and grated leaves from 4 sprigs of dill
10 pink peppercorns, crushed
Put all the ingredients for each rémoulade into separate mixing bowls. Pour 150 ml
cream over each and mix well. If the salad is too stiff, add a little water. Taste each and add salt
if necessary. Add black pepper to all except the beetroot. Refrigerate until ready to eat.
*taken from the book ‘From Seed to plate’ by Paolo Arrigo, published by Simon and Schuster
