Celeriac Rémoulade

Preparation info

  • For


    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


  • 2 heads celeriac


Make a very mustardy mayonnaise by combining a spoonful of the mayonnaise with at least a teaspoonful of mustard powder, and mixing it very well into the rest.

Peel the celeriac and cut it into thin strips or shred it on a mandoline. Mix in the mayonnaise quickly. It is quite common to blanch the shredded celeriac before adding the mayonnaise but this can make it soggy and spoil the fla