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Celeriac remoulade 2016

Celeriac remoulade

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A star rating of 4.3 out of 5.3 ratingsRate
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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

Recipe from Good Food magazine, October 2016

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Overall rating

A star rating of 4.3 out of 5.3 ratings
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