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Shrimp Remoulade Sliders

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Mini versions of anything are charming, but there’s something ridiculously adorable about mini sandwiches. Sliders make for the perfect (yet substantial) party food because guests don’t have to commit to a full-size sandwich or burger in favor of being able to enjoy a wider variety of offerings. Still, there is the option of going for a second slider if the guest feels that the sandwich is worth indulging in again. These Shrimp Remoulade Sliders are light, fresh, and a little sophisticated, thanks to the addition of grated celery root, which imparts the lovely flavor of celery without the (sometimes) obnoxiously stringy texture of celery. Fresh tarragon and lemon juice lend even more brightness while dijon and briny capers & cornichons provide that tang which constitutes remoulade anything. These appealing little packages come together in very few minutes so grab some toothpicks that represent your party’s theme and prepare to impress.

Cute as buttons in a row:

Tips (unsponsored): We always find celery root and fresh tarragon at Sprouts. Mini brioche buns aren’t as easy to find, so if you find yourself mini-brioche-buns-less, go for a small roll that is soft, such as a Hawaiian roll. Seafood is more delicate than a burger and a bun that’s on the firmer side will leave your slider felling smashed and won’t compliment your shrimp mixture well. Cornichons (tiny, sour, French pickles, not to be confused with sweet gherkins, which are super gross) can be an elusive ingredient as well, but we found ours at our local Kroger brand store in the deli section. Trader Joe’s is worth a try as well.

Here are some health benefits of a few of the ingredients you will be using:

  • Shrimp is a good source of copper, which strengthens your body tissue.
  • Tarragon is an herb containing one of the highest counts of antioxidants.
  • Celery root is said to be great for your digestive tract.

Since remoulade sauce is linked to Cajun cooking, let’s learn a few things about Cajuns:

  • The word “Cajuns” is probably just the mispronunciation of the word “Acadiens” (migrants from Canada to Louisiana).
  • So much of the Cajun lifestyle did and continues to revolve around the Roman Catholic religion.
  • Cajun food is largely influenced by the crops available close to home, such as rice, peppers, shrimp and crawfish.

From: Shrimp Remoulade Sliders

Shrimp Remoulade Sliders
 
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Author:
Difficulty: Easy
Serves: 8 servings
Ingredients
  • ½ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons lemon juice
  • 2 tablespoons capers
  • 2 tablespoons chopped cornichons
  • 2 tablespoons chopped tarragon
  • 1 pound chopped cooked shrimp
  • 2½ cups grated celery root (about 8 ounces)
  • 8-10 buttered toasted mini brioche buns
  • Bibb lettuce
Instructions
  1. Combine the mayonnaise with the Dijon mustard, lemon juice, capers, chopped cornichons and tarragon in a large bowl.
  2. Fold in the chopped cooked shrimp and grated celery root.
  3. Serve on buttered toasted mini brioche buns with Bibb lettuce.

 

Root Vegetable Mash

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Root Vegetable Mash--1

Mashed potatoes are really, really good. Sometimes, though, you want something a bit more… refined. This mash is the best of a couple worlds because you get your mashed potato in there but you also get a couple root vegetables you don’t usually cook with to shake things up a bit – and cooking with new vegetables is pretty fun. The celery root and parsnip make this a really silky, smooth texture and lend a much more delicate flavor than a bunch of russets do. If you’re looking for a nice change this holiday season, give these winter veggies a try. You will seem really fancy and you may find you like them more than your russets.

root vegetable mash ingredients-1

Tip (unsponsored): We find slightly-less-common vegetables and fruits at Sprouts. They are pretty dependable and their prices are good.

levi helping cook celery root Root Vegetable Mash--1

Root Vegetable Mash levi smelling celery root --1

(This isn’t his “eeew, gross” face. That’s just how he sniffs. Tee-hee-hee)

Let your kids handle these cool new vegetables and sprinkle the final product with nutmeg. As you prepare and enjoy this meal with your family, teach them about some of the health benefits of some of the ingredients:

  • Celery root provides your body with vitamin C, which you need even more during cold and flu season.
  • Parsnips offer a good amount of fiber, which is helpful if you are feeling a little backed-up (if you know what we mean).
  • Potatoes give you lots of B vitamins, which help you have a good mood!

This dish makes us feel like we are peasants in England (yes, we are weirdos), so let’s learn a few things about England:

  • In the 1940’s, a flock of birds landed on a hand of Big Ben and set it back 5 minutes. It was pretty chaotic because the British tend to be very punctual.
  • England is just a bit smaller than Alabama.
  • England is actually one of the 4 nations that makes up the United Kingdom (the others are Wales, Northern Ireland and Scotland).

From: Root Vegetable Mash

Root Vegetable Mash
 
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Author:
Difficulty: Easy
Est. Cost: $8
Serves: serves 6 to 8
Ingredients
  • 1 pound russet potatoes (about 2 medium), peeled and chopped
  • 1 medium celery root (about 1½ pounds), peeled and chopped
  • 1 large parsnip, peeled, tough core removed, and chopped
  • 1 bay leaf
  • Kosher salt
  • 1 stick salted butter, at room temperature
  • ¼ to ½ cup milk, warmed
  • Freshly ground pepper
  • Freshly grated nutmeg
Instructions
  1. Combine the potatoes, celery root, parsnip and bay leaf in a large saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil. Reduce the heat to medium and simmer until the vegetables are very tender, about 15 minutes.
  2. Drain the vegetables and discard the bay leaf. Transfer to a food processor, add the butter and puree, gradually adding the milk, until smooth. Season with salt and pepper. Transfer to a serving dish and sprinkle with nutmeg.

 

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