Celeriac remoulade
- Samuel Goldsmith
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Serves 30-40
Easy
Prep: 20 mins
No cook
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Use our recipes for polenta, potato or toast canapé bases to make these celeriac remoulade canapés. They make perfect party nibbles to serve a crowd
Vegetarian
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How to make polenta
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Ingredients
Nutrition
Units:
MetricUS
-
1 small celeriac
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2 tbsp capers
roughly chopped
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1 lemon
juiced and zested
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1 tbsp Dijon mustard
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4 tbsp mayonnaise
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handful of parsley
finely chopped
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handful of chopped chives
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Nutrition: Per serving (40)
- kcal15
- fat1g
- saturates0.1g
- carbs0.4g
- sugars0.3g
- fibre1g
- protein0.2g
- salt0.1g
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Method
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step 1
Using a mandoline or sharp knife, cut the celeriac into thin, small matchsticks. Mix with the remaining ingredients except the chives, then chill until needed. Will keep chilled in an airtight container for up to three days.
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step 2
Spoon onto your chosen base and top with the chives.
Recipe from Good Food magazine, Christmas 2025
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