Servings: 4 servings
Calories: 260kcal
Ingredients
- 1 large celeriac (about 700g) peeled
- Juice of 1 lemon (plus extra for soaking)
- 5 tbsp good mayonnaise rémoulade
- 2 tbsp Dijon mustard rémoulade
- 1 tbsp whole-grain mustard rémoulade
- 1 tbsp white wine vinegar rémoulade
- 2 tbsp crème fraîche rémoulade
- Salt, white pepper rémoulade
- 1 pinch cayenne rémoulade
- 2 tbsp fresh parsley chopped; rémoulade
- Optional: cornichons diced, capers
Instructions
- Peel celeriac thoroughly, removing all rough patches. Cut in half then into thin slices, then julienne into fine matchsticks. Work quickly.
- Place in a bowl with lemon juice and toss immediately to prevent browning.
- Make rémoulade: combine mayonnaise, both mustards, white wine vinegar, and crème fraîche. Season with salt, white pepper, and cayenne.
- Drain celeriac if much liquid has accumulated. Add to rémoulade and toss thoroughly.
- Add parsley, diced cornichons, and capers if using.
- Taste and adjust — it should be tangy, mustardy, and properly seasoned.
- Refrigerate at least 1 hour before serving. The sauce mellows and the celeriac softens perfectly.
Nutrition
Serving: 1serving | Calories: 260kcal | Protein: 3g | Fat: 22g | Fiber: 3g
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