Celeriac rémoulade

Name: Celeriac rémoulade
Prep time: 40 min
Total time: 1 h 10 min
Yield: Serves 4–6
Ingredients: 2–3 celeriac, total weight about 1.3 kg (2 lb 10 oz); juice of 1 lemon; several small salad leaves, to garnish; walnut halves, to garnish; 2 tomatoes, peeled, seeded and diced, to garnish; pinch of cayenne pepper; 250 ml (8 fl oz) peanut (groundnut) oil; 2 tablespoons Dijon mustard; 2 egg yolks

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
1 hr 10

Appears in

Vegetables

By Le Cordon Bleu

Published 1998

About

This is a delicious first course or can be served as a light lunch, perhaps with chunks of bread. The mustardy mayonnaise enhances the crunchy celeriac’s unique taste.

Ingredients

2–3 celeriac, total weight about 1.3 kg (2 lb 10 oz)

Lunch
Starter
Vegetarian
Gluten-free

Method

Using a large knife, cut each celeriac in half and peel away the skin, cutting about 3 mm (⅛ inch) deep under the skin (the skin is very fibrous so it is important to cut off enough). Coarsely grate the celeriac and put the flesh in a bowl. Season with salt and pepper and toss in the lemon juice. Cover with plastic wrap and set aside for 30–60 minutes.
To make the