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Celeriac Rémoulade

Celeriac, which is also known as celery root; comes from a variety of the celery plant that has been bred specifically for its root.

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  • 1.

    Finely julienne the celeriac and apple, and finely dice the onion.

  • 2.

    Mix together and squeeze over the lemon.

  • 3.

    Mix mayonnaise with the mustards and season with pepper and salt.

  • 4.

    Fold through the cream and combine with the julienned celeriac.

  • 5.

    Top with the watercress and serve with grilled chicken, veal, pork or beef.

  • 6.

    It’s also delicious on its own, with crusty fresh bread.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Celeriac Rémoulade.


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