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Celeriac remoulade

Celeriac remoulade 2016

Celeriac remoulade

Name: Celeriac remoulade
Prep time: 15 min
Total time: 15 min
Yield: Serves 4 - 6 (as a side)
Cuisine: American
Ingredients: 1 celeriac; 1 tbsp celery salt plus extra for seasoning; 100g mayonnaise; 1 tsp snipped chives; juice 1 lemon; 2 tsp wholegrain mustard

Tom Kerridge

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Serves 4 - 6 (as a side)

Easy

Prep: 15 mins

no cook

A star rating of 4.3 out of 5.3 ratingsRate

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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 celeriac
1 tbsp celery salt

plus extra for seasoning
100g mayonnaise
1 tsp snipped chives
juice 1 lemon
2 tsp wholegrain mustard

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Nutrition: per serving (6)

kcal155
fat13g
saturates1g
carbs3g
sugars3g
fibre7g
protein2g
salt1.3g

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.

Recipe from Good Food magazine, October 2016

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A star rating of 4.3 out of 5.3 ratings

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