Quick celeriac remoulade

Quick celeriac remoulade

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(2 ratings)

Ready in 15-20 minutes

Easy

Serves 4
The all-time classic way of serving celeriac, this starter is superhealthy and requires no cooking

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition:

  • kcal213
  • fat21g
  • saturates4g
  • carbs4g
  • sugars0g
  • fibre3g
  • protein2g
  • salt1.35g
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Ingredients

  • 7 tbsp good quality mayonnaise
  • 3 tbsp Dijon mustard
  • 1 lemon, juice only
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 small celeriac, about 650g/1lb 7oz
    Celeriac

    Celeriac

    sell-air-e-ak

    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • toast and watercress, to serve
    Watercress

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

Method

  1. In a large bowl, mix the mayonnaise, mustard and lemon juice together thoroughly with a generous sprinkling of salt and some freshly ground black pepper, so it all becomes one sauce.

  2. Peel and quarter the celeriac, then, working quickly, coarsely grate it and stir into the sauce until evenly coated. Serve the celeriac remoulade with lots of toast and some dressed watercress. It will keep in the fridge for up to 2 days.

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Comments (4)

thecherub's picture

Great recipe albeit too much mustard. I would advise adding the mayo and the mustard a little at a time to get it perfect. It was however super tasty (as I was cautious) and I will definitely do this one agian.

slcollinson's picture

Lovely, but I'd use less mustard next time.

bevallen61's picture

So easy and so tasty! It tasted just like we have had in France & is one of those dishes that becomes more than the sum of its parts. I can see we'll be making this a lot. We had it with some smoked trout, salad and ciabetta.

synolda's picture

I thought this was heavy on the Dijon mustard. Suggest anyone making this should add it gently and adjust to taste.

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