Food Network UK uses cookies to enhance your experience. Find out more about cookies by reading our Privacy and Cookies Policy. By continuing to use Food Network UK you are agreeing to our use of cookies, unless you have disabled them.
Celery remoulade
0
Ingredients
- 25ml freshly squeezed lemon juice
- 25g tablespoons Dijon mustard
- 145g creme fraiche
- 1 head celeriac, approximately 450g
- 1/4 tsp salt
- Pinch freshly ground black pepper
Method
How to make Celery remoulade
1) In a medium-sized mixing bowl, whisk together the lemon juice, mustard and creme fraiche. Set aside.
2) Brush excess dirt off of the roots. Cut off the bottom and top of the roots. Cut the roots into quarters and peel. Rinse in cool water if there is any remaining dirt or debris. Slice each quarter on a mandoline into 2cm long matchstick pieces and transfer directly to the dressing. Add the salt and pepper and stir well to combine. Cover and place in the refrigerator for a minimum of 1 and up to 3 hrs before serving.
