Céléri-rave rémoulade
From Cookipedia
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
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
- Add everything but the celeriac and apples to a bowl and whisk until combined well
- Peel, quarter and grate the celeriac. A food processor is great for this job
- Peel, core and roughly grate the apple half
- Combine the grated vegetables with the remoulade (sauce)
- Cover and refrigerate for 1 hour
Serving suggestions
Serve chilled