Clare's Celeriac Remoulade

This recipe was shared by one of our Fresh2U customer's, Clare. She says it is quick and easy to make and quite magnificent! A great way to use celeriac, a creamy-coloured root vegetable with a subtle celery flavour.

  • 2/3 cup mayonnaise
  • 2 - 3 teaspoons Dijon mustard
  • lemon juice to taste
  • 450g celeriac
  • 2 tablespoons capers (optional)
  • salt and pepper
  • chopped parsley or chervil
  • Lettuce leaves to serve

 

Flavour the mayonnaise with mustard and lemon juice to taste; it should be quite 'mustardy'.

Bring a large saucepan of water to boil. Meanwhile, peel and grate the celeriac, and add to the boiling water. Blanch for 30-60 seconds ONLY. Tip into a colander and rinse quickly under cold running water to refresh. Drain really well, squeezing out as much liquid as possible. Toss together with the capers and mayonnaise. Season, and sprinkle with parsley and serve on a bed of lettuce leaves.

Delicious as a side to meat, eggs, fish in sandwiches... anything that takes your fancy.