Celeriac Remoulade

I’ve not often cooked with celeriac – it must be prejudice on my part over the poor celeriac’s gnarled facade , which is utterly silly as its actually really delicious. However, I had to look past the knobbly cover when a large celeriac appeared in this week’s veg box.

Some brain storming came up with an easy bread and this divine remoulade, which is an everyday staple in France – kind of like a mustardy slaw made with the fine crunchy celeriac, perfect as a side with a sandwich. It is traditionally made with mayo and cream, but works equally well with dairy/egg-free options. A scatter of finely chopped parsley makes the perfect finishing touch.

Celeriac Remoulade (nut-free, sesame-free, vegetarian and vegan, can be dairy-free and egg-free) warning: contains mustard

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  • 1/2 a celeriac, chopped into as fine match-sticks as possible
  • Juice of 1/2 a lemon
  • 2 tbsp mayo/egg-free mayo
  • 1 tbsp cream/soya cream or yogurt
  • 1 tbsp Dijon mustard
  • Seasoning
  • Sprinkle of poppy seeds (optional)
  • Finely chopped parsley to garnish

– Toss the celeriac matchsticks in the lemon juice and then leave to soften slightly.
– Mix together the mayo, cream/yogurt and mustard.
– Mix in with the celeriac. Taste and season to own taste.
– Sprinkle with poppy seeds and if possible, parsley.
– Eat within a few hours.

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