Winter Squash with Louisiana Rémoulade
Chef Jim Dixon, Real Good Food
Classic French rémoulade is mayonnaise flavored with capers, herbs, and the tiny pickles called cornichons. The Creole cooks of Louisiana make a red version, often using ketchup, that’s more piquant.
4-6 cups grated winter squash
4 green onions, sliced
1/2 cup chopped flat leaf parsley
1/2 cup finely chopped celery, preferably the inner, light green stalks with leaves
2 tablespoons freshly grated horseradish (or 1 tablespoon prepared horseradish)
1 tablespoon can syrup or raw sugar
2 tablespoon tomato paste
2 tablespoon stone ground mustard
1 teaspoon salt
3 tablespoons apple cider vinegar
4 tablespoons extra virgin olive oil
Mix together the horseradish, cane syrup or sugar, tomato paste, mustard, salt, vinegar, and olive oil. Add the grated squash, green onion, parsley, and celery. Toss well.
It’s easiest to grate the squash in a food processor, but a box grater will work. For most winter squash, you can leave the peel on; butternut squash should be peeled. I prefer Sweet Meat squash for this dish.
You can substitute a couple of tablespoons of ketchup for the tomato paste and can syrup.