Celeriac Remoulade with Prosciutto, Rocket and Pine Nuts

Name: Celeriac Remoulade with Prosciutto, Rocket and Pine Nuts
Yield: Serves 4
Ingredients: 1 tbsp wholegrain mustard; juice of ½ lemon; salt and black pepper; 60 g/2¼ oz rocket (arugula); 1 small celeriac (celery root); 160 g/5¾ oz prosciutto, finely sliced; 50 g/1¾ oz pine nuts; 4 tbsp mayonnaise

Preparation info

Serves
4

Difficulty
Easy

Appears in

Life's Too Short to Stuff a Mushroom

By Prue Leith

Published 2024

About

A key way to stop fruit and veg going brown once they’ve been chopped is to submerge them in water (see my hack). But, if you are going to make this remoulade immediately, there is no need to do that with the grated celeriac – the sauce will prevent it going brown.

Ingredients

1 small celeriac (celery root)
juice of ½ lemon
4 tbsp

Starter
Gluten-free

Method

Peel and grate your celeriac, then mix it in a large bowl with the lemon juice, mayonnaise and mustard. Season with salt and pepper.
Chill the celeriac remoulade for at least 30 minutes.
Toss the pine nuts in a dry pan on a medium heat, keeping them moving until golden brown. Then tip at once into a saucer to cool – they’ll burn if you leave them in t