Celeriac remoulade 2016

Celeriac remoulade

  • Rating: 4 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • no cook
  • Easy
  • Serves 4 - 6 (as a side)

A simple recipe for an old favourite, using raw celeriac, mayonnaise, mustard, chives, celery salt and a hint of lemon

  • Vegetarian
Nutrition: per serving (6)
NutrientUnit
kcal155
fat13g
saturates1g
carbs3g
sugars3g
fibre7g
protein2g
salt1.3g
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Ingredients

Method

  • STEP 1

    Peel and trim the celeriac and cut into quarters. Slice the quarters very thinly (on a mandolin if you have one), then cut the slices into matchsticks. Sprinkle with the celery salt, toss together and leave for 20 mins.

  • STEP 2

    Wash off the salt, then put the celeriac in a clean tea towel and twist to squeeze out any excess moisture. Tip into a bowl and stir in the mayonnaise, chives, lemon juice and wholegrain mustard. Season with black pepper and celery salt, then serve.

Goes well with

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    Overall rating

    Rating: 4 out of 5.2 ratings
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