Celeriac remoulade

Celeriac remoulade, Kather's Kitchen

Delicious served with cured and barbecued meats. This salad is best eaten the day it is made. 

  • 1 celeriac
  • ½ lemon, juice only
  • 3 tbsp crème fraîche or double cream
  • 4 tbsp good quality mayonnaise
  • 2 tbsp Dijon mustard
  • salt and freshly ground black pepper 
  • flat leaf parsley, chopped, to garnish
  • – Peel and cut the celeriac into thin strips. Alternatively, shred it using the grater attachment on a food processor or grate by hand.
  • – Immediately place in a large bowl, sprinkle with lemon juice and stir to combine (this will stop the celeriac from turning brown).
  • – In a separate bowl mix together the mayonnaise, crème fraîche and Dijon mustard then season with salt and freshly ground pepper.
  • – Stir into the celeriac then check the seasoning.
  • – Allow the flavours to develop for an hour or two in the fridge before serving.
  • – Sprinkle with flat leaf parsley to serve (optional)

Celeriac remoulade, Kather's Kitchen, vegetarian cookery course, South Wales


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