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Celeriac remoulade
Preparation info
- Serves
4–6
- Difficulty
Easy
- Ready in
1 hr 35
Appears in
Published 2001
This French classic makes a delicious first course or light lunch. A mustardy mayonnaise enhances the crunchy celeriac’s flavour, along with some gherkins, capers and anchovies.
Ingredients
1.25 kg 2½ lb - juice of
1
Method
- Cut the celeriac in half and peel away the skin, cutting 3 mm (⅛ inch) deep into the flesh to remove all of the fibrous skin. Coarsely grate the celeriac, season with salt and black pepper and toss in the lemon juice. Cover with plastic wrap and set aside for 30–60 minutes.
- To make the remoulade sauce, bring all the ingredients to room temperature and set a large
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