Grilled Little Gems, Roasted Pork Shoulder, Pickled Beets, Celeriac Remoulade
by Justin West
For the celeriac (or celery root) I peel it down and take the roots off it with a chef’s knife. Simply cut the ends off to make a flat surface so they don’t roll around and then take the knife and carefully cut off the outer skin. A vegetable peeler works, it just takes much more time because the skin can be thick and the roots sometimes don’t allow for even peeling. Once peeled we simple grate it on a box grater and mix it with the aioli listed below.
2 Egg Yolks
1 Tbsp Dijon Mustard
4 Cloves Garlic
5 Anchovies, chopped
2 Whole Jalapeños, well roasted and de-stemmed
1 Tbsp Tarragon, Minced
2 Tbsp Parsley, Minced
2 Tbsp Dill Pickles, chopped
2 Tbsp Capers, chopped
1 tsp Tabasco
1 Tbsp Lemon Juice
1.5 C Olive Oil
Emulsify the oil with the egg yolks and dijon mustard by slowly incorporating the oil making sure to fully combine between additions to avoid breaking the mixture. In the work bowl of a food processor pulse the garlic, pickles, capers and jalapeño until evenly chopped into a (almost) paste. Fold this mixture into your egg/oil emulsification along with the remaining ingredients. Season to taste with salt, pepper and possibly more lemon juice. Keeps in the refrigerator for up to 1 week.
Here’s what West and his family picked up at the market this week:
Celeriac, beets, parsley and tarragon from farmer BD at Earthtrine Farm in Ojai
You can learn more about this weekend’s Fork and Cork Classic, presented by the Santa Barbara County Foodbank, here.
To check out all our past farmers’ market guests, click here.
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