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Celeriac Remoulade

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Ingredients
  Mayonnaise 7 Tablespoon (Use A Good-Quality)
  Dijon mustard 3 Tablespoon
  Lemon juice 1 Tablespoon (Extracted From 1 Fruit)
  Celeriac 23 Ounce (Use 1 Small Sized, About 650 Gram Or 1 Pound, 7 Ounce)
  Toasts 10 (To Serve)
  Watercress 1 Cup (16 tbs), dressed (To Serve)
Directions

1. In a bowl, mix the mayonnaise, mustard and lemon juice together with a generous sprinkling of salt and some freshly ground black pepper. Stir well to form a sauce.
2. Peel and quarter the celeriac; then, working quickly, coarsely grate it and stir into the sauce until evenly coated. Serve the remoulade with lots of toast and some dressed watercress. Will keep in the fridge for up to 2 days.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Mixing
Ingredient: 
Mayonnaise
Interest: 
Gourmet
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

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