Céléri-rave rémoulade

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This simple dish of thinly cut pieces of celeriac (celery root) with a mustard-flavoured remoulade (sauce).

It is a great accompaniment for scallops and seafood.

Ingredients

• 1 Celeriac root
• ½ sharp green (cooking) apple
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons Dijon mustard
• 1 teaspoon whole grain mustard
• 1 cup crème fraîche or double cream
• 1 tablespoon freshly chopped parsley
• salt and freshly ground black pepper to taste

Method

1. Add everything but the celeriac and apples to a bowl and whisk until combined well
2. Peel, quarter and grate the celeriac. A food processor is great for this job
3. Peel, core and roughly grate the apple half
4. Combine the grated vegetables with the remoulade (sauce)
5. Cover and refrigerate for 1 hour

Serving suggestions

Serve chilled