Meet at the Market: celeri-what?

Written by Kathryn Barnes May. 01, 2015 Central Coast

IMG_20150428_164136143 (1) — Celeriac, “the one that looks like the pirate’s beard from Pirates of the Caribbean,” says chef Justin West. Photo: Kathryn Barnes (The original image is no longer available, please contact KCRW if you need access to the original image.)

Each week we meet up with Katie Hershfelt of Cultivate Events as she chats with farmers, chefs and shoppers at the Santa Barbara Farmers’ Market.

This week’s guest? Chef Justin West of restaurant Julienne and honoree at this weekend’s Fork and Cork Classic. He’s got some grand ideas on how to incorporate celeriac, or celery root, into this week’s special.

“I go up to my son like this, he hates it!” Photo: Kathryn Barnes

Grilled Little Gems, Roasted Pork Shoulder, Pickled Beets, Celeriac Remoulade

by Justin West

unnamed (1) — Photo: Braydon Russell (The original image is no longer available, please contact KCRW if you need access to the original image.)

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.

Aioli Recipe:

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.

IMG_20150428_155638621 — Chef Justin West shops with his wife, Emma, and kids, Mike and Lola. “It’s a lifestyle thing.” Photo: Kathryn Barnes (The original image is no longer available, please contact KCRW if you need access to the original image.)

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
Little Gems lettuce from Roots Farm in Los Olivos
Apple Juice (for his son, Mike) at Fair Hills Apple Farm in Santa Ynez

IMG_20150428_154754396_HDR — Chefs get first dibs on Santa Barbara’s produce. They’re allowed to shop half an hour before the official opening. Photo: Kathryn Barnes (The original image is no longer available, please contact KCRW if you need access to the original image.)

imagejpeg_0_4 — D.on Darox and the Melody Joy Bakers of Ventura County. Photo: Benjamin Sayet (The original image is no longer available, please contact KCRW if you need access to the original image.)

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.