When I go to Paris an overwhelming force hustles me into La Bon Marche Food Hall directly to the Celeriac Salad.! Its fresh crunchy creamy goodness is like a magnet! The tenderness of the Celeriac makes this “French Coleslaw” unforgettable.
Here is my best shot !
zest of 1 small orange
1 head celeriac- grated
1 head fennel -grated
2 teaspoons dijon mustard
3 teaspoons mayo
3 tablespoons olive oil- (more if needed)
1 tablespoon fresh parsley-chopped
In a small bowl combine mustard, mayo, olive oil and lemon and zest- whisk until incorporated.
Add salt and pepper to taste. (don’t be shy)
Pour over grated veggies.
Toss well and refrigerate for at least 2 hours before serving.
Sprinkle with parsley before serving.
- 6-8 -chicken thighs
- 1 tablespoon – fresh thyme
- 3-4 cloves garlic- peeled –chopped roughly
- 2 cups- Cabernet Sauvignon
- 2 tablespoons – butter
- 4 slices bacon- chopped
- 4-5 shallots – sliced
- 10 baby carrots- whole and peeled
- 1 cup- chicken stock
- 1 tablespoon – flour
- 1 tablespoon – tomato paste
- 1 cup- sliced mushrooms
Soak chicken in wine, thyme, and garlic overnight in a covered glass dish or bowl. Make sure chicken is turned a couple of times during the soaking process.
Heat oven 300*.
On the stovetop on medium heat ,In a large pan, melt butter, and add the bacon. Cook until all brown and yummy. Add shallots and carrots. Cook for 5 min. Sprinkle with flour and stir for 2 minutes. Add tomato paste and chicken stock. Separate chicken and wine marinade. Stir wine marinade into pan with other ingredients and bring to a boil. Add mushrooms, cook for 5 minutes. Add chicken, cover and move into oven. Cook for 25 minutes. Turn chicken and cook for 25 more minutes.
Serve hot with crunchy bread and butter and a nice fresh green salad.