Celeriac Remoulade

Name: Celeriac Remoulade
Yield: Serves 4
Ingredients: 15 g picked tarragon leaves, finely chopped; 1 small-to-medium celeriac (about 700 g), scrubbed; 2 tbsp tiny capers, rinsed; 15 g picked parsley leaves, finely chopped; salt and freshly ground black pepper; juice of 1 lemon; 3 tbsp good-quality mayonnaise or vegenaise; 1 tbsp wholegrain Dijon mustard; 3 tbsp crème fraîche (omit if you’re vegan and double the vegenaise)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Seasonal Salads

By Fi Buchanan

Published 2023

About

Lemon and crème fraîche add a tang to this delicious wintery salad. Add the celeriac straight to the dressing as you chop it as it browns quickly.

Ingredients

juice of 1 lemon
3 tbsp good-quality mayonnaise or vegenaise
3

Gluten-free
Vegetarian
January

Method

First make the dressing by mixing the lemon juice, mayo, crème fraîche, mustard and black pepper to taste in a large bowl. Set aside.

Using a sharp knife, top and tail the celeriac, then stand it on one end and, following its curve, cut downward to remove the skin and nobbly bits.

Halve the celeriac and slice each half very thinly (use a mandoline, if you have one). Then, taking